• All ingredients ready? Let's begin!
  

Lasagna Soup

• Finely dice the onion and mince the garlic. Set the Instant Pot to sauté and wait for it to heat. Warm the olive oil in the Instant Pot insert.
  
• Remove the pork sausage from its casing and add to the pot.
  
• Cook the sausage for 4 to 5 minutes until thoroughly cooked, breaking it up with a wooden spoon as it browns. If the sausage is very fatty, drain off some of the fat.
  
• Add the onion, garlic, and rosemary. Fry for 4 more minutes until the onion is translucent.
  
• Pour in the broth or stock, marinara sauce, and water.
  
• Add the bay leaves.
  
• Season with salt and pepper.
• Stir the soup well.
• Bring the soup to a simmer.
• Meanwhile, break up the lasagna noodles into one-inch pieces.
  
• Add the broken pasta to the pot, ensuring it is submerged in the soup.
  
• Turn off the pot by pressing “Cancel.”
• Put the lid on tightly and ensure that the vent or steam release knob is sealed.
• Depending on your model, select the “Pressure Cook” or “Manual” function.
• Program the Instant Pot for 6 minutes, using the dial or + and – buttons.
• When the time is up, the pot will beep. Let the pressure release for 5 minutes before pressing “Quick Release” or turning the “Steam Release” knob.
• Open the lid and stir the soup, loosening any noodles that have stuck together.

Cheesy Topping

• While the soup is cooking, finely grate the parmesan cheese.
  
• Combine the ricotta, parmesan cheese, and the fresh herbs in a small bowl. Mix well.
  
• Serve the lasagna soup topped with a spoonful of the cheesy topping melting into it.