• Set the Instant Pot to sauté mode. Add the Italian sausages and break them apart with a spoon or mincer until they are browned and crumbled. Remove any excess fat.
• Add the diced onion, minced garlic, dried herbs, smoked paprika, salt and pepper to the pot. Give it a good stir then add a splash of broth and scrape the bottom to prevent burning.
• Pour in the beef broth, crushed tomatoes and marinara sauce. Stir to combine and let it simmer/boil for about 2 minutes.
• Add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.
• Close the Instant Pot lid and set it to manual high pressure for 5 minutes. Once the cooking time is up, perform a quick pressure release.
• While the soup is cooking, in a small bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper and parsley. Set aside.
• Once the pressure is released, carefully open the Instant Pot lid and stir the soup well.
• Pour in the heavy cream and about 1/4 cup of the ricotta mixture. Stir it all together until the cheese is melted and the soup is creamy.
• Ladle the soup into serving bowls. Top each bowl with a dollop of the ricotta cheese mixture. Garnish with extra parsley or basil if desired.

Stove Top Instructions

• In a large pot or Dutch oven, cook the Italian sausage and break it apart with a spoon or mincer, until they are browned and crumbled. Remove any excess fat.
• Stir in oregano, basil, thyme, parsley, smoked paprika, salt, and pepper.
• Add crushed tomatoes, marinara sauce, and beef broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
• Stir in broken lasagna noodles and simmer until tender, about 12–15 minutes. Stir occasionally to prevent sticking.
• Add the heavy cream and a dollop of the ricotta mixture and stir until creamy.
• Ladle into bowls, top with ricotta mixture, and garnish with fresh parsley or basil.