Instant Pot Ravioli Lasagna Soup

Ingredients

• 1 pound ground sausage turkey sausage works great too
• 1 yellow onion diced
• 2 cloves garlic minced
• 1 zucchini finely diced
• 1 green pepper finely diced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 can (10.75 ounces) tomato condensed soup
• 1 teaspoon white sugar
• 1 1/2 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1/2 Tablespoon salt
• ground black pepper to taste
• 4 cups beef broth
• 1 package (20 ounces) frozen mini cheese-filled ravioli
• shredded parmesan cheese optional garnish
• fresh basil optional garnish

Instructions

1. Turn your pot on to SAUTE. When it’s hot, add the ground sausage and saute for about 5 minutes, crumbling as you. Add the onion and garlic to the sausage and saute for another 5 minutes.
2. Add in  zucchini, green pepper, tomatoes, tomato paste, tomato soup, sugar, dried basil, Italian seasoning, salt, and pepper. Mix well with the meat and onions.
3. Pour the beef broth on top of everything. The pour in the frozen ravioli – but don’t stir it in (pasta tends to stick to the bottom of the pot and will give you a burn notice, which is why you add it last and let it float at the top).
4. Place the lid on top and lock into place. Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 2 minutes.
5. When cooking ends, carefully turn the valve to VENTING to do a quick release of the pressure. Remove the lid.
6. Mix the ravioli in with the other soup ingredients. Serve each bowl of soup topped with freshly grated parmesan cheese and fresh basil.