Cooking

Lasagna Soup

Lasagna Soup

Lasagna Soup

2 pounds ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In instant pot, brown these all together with seasoning and drain.

In the same pot, mix beef mixture, basil, oregano, and Italian Seasoning, 2 cans diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). 4 chicken bouillon cubes, 32 ozs. water, and lasagna noodles (I used about 6) that are broken up.

Turn on manual for 15 minutes.

Quick release.

Check noodles and put back on manual, if needed.

Add 1 c. milk, 2 c. cheddar cheese, 1/2 c. sour cream.

Stir well and serve with parmesan.