I haven’t had traditional carb-filled lasagna in years, but this soup gives me all of the same flavors and the cheese I love. I use thinly sliced zucchini to replace the lasagna noodles—you can use a mandoline set on the ¼-inch setting or a “Y” vegetable peeler to achieve a pasta-like thickness and shape. I like to finish off this soup with a few shakes of crushed red pepper flakes to add a little bit of heat!

Serves: 6

Active prep time: 15 minutes

Cook time: 3 minutes

INGREDIENTS

• 1 pound bulk Italian sausage

• 1∕₂ cup chopped onion

• 4 cups chicken broth

• 1 medium zucchini, trimmed and sliced into wide lengthwise ribbons (see note above)

• 1 (14.5-ounce) can Italian stewed tomatoes

• 3 cloves garlic, minced

• 2 teaspoons Italian seasoning

• 1∕₄ cup grated Parmesan cheese, for serving

• 1∕₄ cup thinly sliced fresh basil, for serving

• Crushed red pepper flakes, for serving (optional)

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the sausage and onion and cook, stirring occasionally, until the onion is tender and the sausage is no longer pink, about 8 minutes. Select CANCEL. Drain off any fat. Add the broth, zucchini, tomatoes, garlic, and Italian seasoning.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 3 minutes. At the end of the cooking time, quick-release the pressure.

3. Ladle the soup into shallow bowls and top each serving with Parmesan, basil, and red pepper flakes, if desired.

Per serving: Calories: 270 • Total Fat: 18 g • Protein: 14 g • Total Carbs: 9 g • Fiber: 1 g • Erythritol: 0 g • Net Carbs: 8 g

If you love Italian flavors as much as I do check out these other recipes!

Click on the photo for the recipe.