Lasagna Soup

1. Sauté your Italian sausage (or ground beef mix), 1/2 large onion, and 1 tsp chopped garlic in your Instant Pot until browned. Drain any excess fat if necessary.
2. Add in 24 oz marinara, 4 cups chicken broth, and 15 oz diced tomatoes. Season with garlic powder, onion powder, parsley, Italian seasoning, salt, and pepper to taste. Stir well.
3. Break 10-12 lasagna noodles into pieces and add them to the pot, pressing them down to ensure they are submerged under the liquid.
4. Secure the Instant Pot lid and set to manual (pressure cook) for 6 minutes. Once cooking is complete, perform a quick release of the pressure.
5. Open the lid and stir in 2 cups mozzarella and 1/2 cup grated Parmesan until melted and well combined.
6. Add 16 oz ricotta and 1/4 cup shredded Parmesan, mixing gently.
7. Season with black pepper, garlic salt, and garlic and basil paste to taste. Serve hot.