Lasagna Soup with Chicken Kale Sausages
Warm yourself with hot Lasagna Soup with Chicken Kale Sausage on a cold day. Make this delicious soup in your Instant Pot.
Calories per serving: 523kcal
Ingredients
- 2 tablespoon *Olive oil
- 1 cup Onion, chopped
- 1 cup Red bell pepper, chopped
- 2 tablespoons Garlic, chopped
- ½ cup Mushrooms, sliced
- 1 package Citrus Kale Chicken Sausage, sliced
- 1 San Marzano tomatoes, whole peeled
- 1 teaspoon *chicken base
- 1 pound Penne pasta
- ¼ cup Red wine, IMPORTANT: see notes
- 2 cup water, boiling
- 1 teaspoon Tuscan Sunset
- ½ teaspoon Black pepper, freshly ground
- 2 tablespoon Basil, whole leaves
- 1 pound Mozzarella, fresh sliced
- 2 tablespoon Parmesan, grated
Instructions
- Mise en place
- Slice the sausage into one-inch slices.
- If your Instant Pot's inner pot can go on the stovetop, saute on the stovetop, otherwise use the Saute function.
- Add olive oil to the inner pot. When the oil is boiling, add the onions. Saute until they are translucent, then add the garlic, saute, and bell pepper. Finally, add the sausage to the pot.
- Using a fork, put the tomatoes in the can in the pot. DO NOT POUR THE LIQUID INTO THE POT!!
- Pour the juice from the canned tomatoes into a 1-quart measuring cup. Add enough red wine to come up to 1 cup of liquid.
- Add the chicken base. Add enough hot water to make 3 cups of water.
- Add the pasta to the pot. Add the liquid, mushrooms, and basil leaves.
- Put the inner pot in the Instant Pot or turn off the Saute function. Set the Instant Pot to Pressure Cook for 6 minutes on high. Use the Natural Release method for 10 minutes, then Quick Release if all the pressure has not been released yet.
- Add the mozzarella slices and stir well while the cheese melts. It does not have to melt completely.,
- Serve with more basil leaves and shredded parmesan dusted on the top.
- Enjoy!
Notes
The amounts of wine and hot water are dependent on the amount of liquid the canned tomatoes have.
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