8ounceslasagna noodles (roughly half a box),broken into 1-2 inch pieces
¾cupshredded mozzarella cheese
Set the instant pot to sauté mode then add the olive oil and onion and cook until it becomes translucent, about 3 minutes.
Stir in the garlic, Italian seasoning, paprika, salt and pepper and stir and cook for about 30 seconds or until the garlic becomes fragrant.
Add the sausage and brown and crumble the sausage and cook until it is no longer pink.
Pour in 4 cups of the chicken broth, diced tomatoes and marinara sauce and stir to combine.
Add the broken lasagna noodles to the pot and push them down into the broth (but do not stir) then pour on the remaining cup of broth.
Cover the instant pot with the lid and seal the pressure release valve on top then set the instant pot to manual and cook for four minutes (it will take about 10 minutes for the pressure to build up before the timer starts).
Once the timer is done carefully release the pressure valve on top until all the steam has escaped then remove the lid and stir the noodles.
Stir in the ricotta cheese and mozzarella cheese until fully melted then serve with freshly chopped parsley for garnish, if desired. Note: if you prefer, you can skip this step and just have everyone top their soup with whatever they prefer.
You can substitute your favorite pasta sauce for marinara sauce (I love Rao's roasted garlic pasta sauce).
Use ground beef instead of italian sausage or a mixture of both.