"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 1/4-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!" - Jen Fisch
From the book KETO IN AN INSTANT by Jen Fisch. Copyright © 2020 by Jen Fisch. Published on January 7, 2020 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Ingredients
- 1 pound bulk Italian sausage
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 1 medium zucchini, trimmed and sliced into wide, lengthwise ribbons
- 1- 14.5 ounce can Italian stewed tomatoes
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/4 cup grated Parmesan
- 1/4 cup fresh basil, thinly sliced
- crushed red pepper flakes
Preparation
1. Select SAUTE on the Instant Pot. When hot, add sausage and onion and cook, stirring occasionally, until onion is tender and sausage is no longer pink. Select CANCEL. Drain off any fat.
2. Add broth, zucchini, tomatoes, garlic, and Italian seasoning.
3. Secure lid on pot and close the pressure-release valve. Set pot to HIGH pressure for 3 minutes. Once done, quick-release the pressure.
4. Ladle soup into shallow bowls and top each with Parmesan, basil, and red pepper flakes.
