Lasagna Soup with Instant Pot

Cheese mixture:
Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside.

Main recipe

Use EVOO to oil pan, and set the pot to sauté setting, regular level of heat.

After the pot preheats for a minute or two, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).

Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.

Add garlic, and cook a minute more.

Add chicken stock, diced tomatoes, basil, oregano and pasta.

Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).

Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.

Remove the bay leaves, carefully. I use tongs.

Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.
Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).