Set the Instant Pot to sauté, add the olive oil. Once hot, add the onion and sauté for 5 minutes. Add the minced garlic and sauté for 1 minute.

Add the ground beef, stirring occasionally with a wooden spoon until the cooked meat is browned.

Add the broth, crushed & diced tomatoes, ricotta mixture and seasonings.

Add the Mafalda lasagna noodles to the Instant Pot. If you don’t have mini lasagna noodles simply use largely broken lasagna noodles instead.

Close the Instant Pot lid and seal the pressure valve. Pressure cook the lasagna soup on high pressure for 8 minutes. Perform a QPR, Quick Pressure Release and remove the Instant Pot lid once the steam has released.

While the soup is cooking, mix the mozzarella and grated parmesan cheese, placing the cheese mixture in the fridge. 

Serve this awesome soup topped with the cheese mix and fresh basil.