Lasanga Soup

 Ingredients:

1 pd. of sausage or ground beef

1 medium onion

2 medium carrots

1 cup of cut up spinach

2 cloves garlic finely chopped

3 cans of crushed tomatoes

1 teaspoon dried basil

1 teaspoon oregano

1 dried bay leaf

1/2 teaspoon of kosher salt

1/8 teaspoon of pepper

6-8 cups chicken broth.  (I use one cup of water to 1 tsp. of chicken bullion)

You can use any noodle you want.  You can break up lasagna noodles. But I use bowtie noodles and loved them. 

Cheese topping:  

1 cup of ricotta or blended cottage cheese

1 cup mozzarella cheese

1/2 cup parmesan cheese

1/2 teaspoon of basil

1/8 teaspoon of salt and pepper

Mix all together to form a cheese topping.

Directions:
Select the sauté' button on your pressure cooker. Mix the ground beef, carrots, onion, garlic. Sauté' until the ground beef is no longer pink. (Mash up hamburger until small.) About 3 minutes.

Add your crushed tomato's, spinach,  basil, oregano, bay leaf, salt and pepper.

Add you 6 cups of chicken broth and the pasta then stir to make sure there is nothing stuck to the bottom. You will now need to put your pressure cooker lid on. Lock into place and bring temperature up to the low setting.  Cook for about 3 minutes to get everything done. Then quick release your pressure cooker.

Take the bay leaf out of the soup. If the soup is dry add some more chicken broth. Mix altogether.Put in bowls and add a spoonful of cheese topping!