1 pound ground Italian turkey sausage (I use the 5-pack of sausages in a casing — just squeeze meat from the casing and discard casing — see note for more options)
6–8 lasagna noodles (regular, whole wheat, or brown rice) broken into 1–2 inch pieces
4 cups low-sodium chicken broth, divided
28-ounce can crushed tomatoes
2 tablespoons tomato paste
3 cups spinach
For Cheese Topping
8 ounces part-skim ricotta cheese
4 ounces whipped cream cheese
⅓ cup shredded mozzarella cheese
¼ cup freshly grated parmesan cheese
¼ cup chopped fresh parsley
⅛ teaspoon kosher salt
Instructions
Select sauté on the pressure cooker. Add sausage and onion. Crumble and sauté until sausage is cooked through, about 4 minutes. Add garlic and stir for 1 minute.
Scatter butternut squash over sausage. Add seasonings on top of the squash. Scatter broken lasagna pieces over the squash. Pour in 2 cups of chicken broth, then crushed tomatoes and tomato paste. DO NOT STIR.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
While the soup cooks, make the Cheese Topping by stirring all of the ingredients together in a small bowl. Set aside.
When cooking is complete, use a quick release.
Stir the spinach into the soup to wilt.
Stir in the remaining 2 cups of chicken broth for a thinner soup.
To serve, ladle into bowls and top with a scoop of cheese topping.
Notes
My favorite sausage is raw Italian turkey sausage that comes in a casing. They are in a 5-pack in the meat department. You can cut the casing off or just squeeze the meat into the pot. Pork sausage will also work, but will make a greasier broth. You can also use the tube of Jennie-O turkey sausage.
I prefer 6 lasagna noodles, but if you like extra noodles go with 8 or more.
The layering of the food in the pot is important; follow it exactly!
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