This is a Lasagna Soup recipe that I have pretty much got perfect for our family. One day, I will take nice pictures of a meal and post them. For now, I will cheat a bit. Please note, the photo used is not my photo. I don’t take that pretty of a food picture! One day, though…one day. I will make a cookbook.
2 pounds ground beef
1 onion, chopped
2 c. kale, chopped
2 green peppers, chopped
In an instant pot, brown these all together with seasoning and drain.
In the same pot, mix beef mixture, basil, oregano, and Italian Seasoning, 2 cans of 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 the manual for 15 minutes.
Check noodles and put them back on manual, if needed.
Add 1 c. milk, 2 c. cheddar cheese, 1/2 c. sour cream.
Stir well and serve with parmesan.