A soup for when you want Lasagna without the hassle of building a traditional pan of it!
Make sure your Mini's inner liner is in. Press the Saute function. Once hot spray with Olive Oil spray or add a little olive oil. Add the sausage and season if using salt. Break apart and stir until no longer pink.
Add onion, garlic, and seasonings. Stir and cook until onion is translucent (a few minutes).
Add chicken stock to deglaze pan. NOTE: This is very important scrape the bottom of the pan well to avoid the "Burn" warning!!)
Add the tomato sauce, diced tomatoes, and pasta. Stir. Cancel the Saute function.
Put on the lid. Ensure the value is set to seal. Press Pressure Cook to High and set for 5-6 minutes (depending on the pasta you're using).
Once done, carefully do a controlled quick release. Note: if you leave the pasta on for a natural release too long you'll end up with mushy pasta.
Serve immediately topping with grated Mozzarella and Ricotta (optional)