Low-Carb Lasagna Soup is the perfect dinner for a rainy day. This is another great meal for the Instant Pot but it can also be made on the stove top or in the slow cooker. It’s much faster than making regular lasagna but with all of the delicious flavour!
I thought I was staying healthy this year but that nasty flu bug still hit our house – hard. I got it first and battled it for about 2 weeks, then my husband. The last thing you feel like doing when you’re sick is cooking, especially when you have no energy or appetite. I knew I had to get some kind of nutrients in me if I was going to beat that cold, luckily this Lasagna Soup was easy to whip up and it made a big batch so I didn’t have to worry about cooking for a few days.
I made this soup in the Instant Pot but you can easily make in on the stove or in the slow cooker. I also kept this recipe low-carb by using organic NuPasta instead of regular lasagna noodles, but you can easily swap those out if you prefer.
I recently discover NuPasta, which is similar to Miracle Noodles, but I like these fettuccine noodles better because they’re thicker. The texture is also chewy much like regular pasta but with 1/10th the calories, 3 times the fibre and they’re gluten-free. They’re also shelf stable and pre-cooked which makes them easy to prepare; simply rinse and add to the recipe!
I also like this brand better because it is certified USDA Organic. NuPasta is made with the root of the konjac plant and soy beans (non-GMO). The main component of konjac food is glucomannan, a water-soluble dietary fibre. Studies have shown konjac glucomannan is beneficial to our health in many ways. Click here for more info.
- 1 lb ground turkey
- 1 Tbsp olive oil
- 1 medium white onion, diced (about 150g)
- 2-3 carrots, diced (about 200g)
- 1 cup spinach, chopped
- 1 medium zucchini (about 200g)
- 2 Tbsp Italian Spices
- 2-3 cloves garlic, minced
- S&P
- 14 oz can diced tomatoes
- ½ can tomato paste (about 2.5 Tbsp)
- 24 oz jar organic tomato sauce
- 3 cups chicken broth
- 1 package Organic NuPasta Fettuccine**
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated parmesan cheese
- Turn on Instant Pot to sauté setting.
- Add olive oil, diced onion and carrot. Sauté for about 5 minutes or until onions are translucent.
- Add ground turkey and cook until no longer pink.
- Add zucchini, spices, garlic, tomatoes, tomato paste, tomato sauce and chicken broth.**
- Lock lid on and set manual setting to 12 minutes.
- Meanwhile, in a small bowl mix together ricotta and parmesan cheese. Set aside.
- Rinse and drain NuPasta. Add to a medium frying pan and heat on medium for about 5-7 minutes until the moisture has evaporated. Set aside. I found the soup easier to eat if the noodles were cut in half or thirds.
- Once timer is up on the Instant Pot, turn the valve to quick release.
- Carefully remove lid.
- Stir in mozzarella cheese, spinach and NuPasta.
- Pour into bowls and add a dollop of ricotta cheese mixture on top.
- **If you want to use regular lasagna noodles, add them to the pot with the other ingredients and cook on manual for 12 minutes.
- 219 Calories, 14g Carbs, 4g Fibre, 10g Net Carbs, 11g Fat, 17g Protein, 6g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
Instant Pot Low-Carb Lasagna Soup is the perfect dinner for a rainy day and much faster to make than regular lasagna but with all the flavour! Click To Tweet 
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