Easy Instant Pot Turkey Vegetable Pasta Soup

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Easy Instant Pot Turkey Vegetable Pasta Soup | 31Daily.com

Instant Pot Turkey Vegetable Pasta Soup has become a delicious weeknight mainstay in our kitchen. Everyone seems to love this soup! It’s quick and simple, packed with veggies, and simmered in a fragrant herb and spice broth.  

If you’re looking for an easy, healthy and delicious Instant Pot soup to warm up with, you’ll want to try this. 

The simple ingredients you may already have on hand include ground turkey, onion, garlic, carrots, celery, and canned tomatoes. It’s simmered in a fragrant broth with spices we crave. 

This simple soup is made even more delicious with a dusting a freshly shaved or shredded Parmesan cheese. Because frankly, isn’t most vegetable soups better with a little cheese?

And if you’re so fortunate to have leftovers, it makes an amazing lunch the next day.

I make this in my 6 quart Instant Pot, (Amazon affiliate link) but instructions for making it stove top are in the recipe below as well.

Easy Instant Pot Turkey Vegetable Pasta Soup | 31Daily.com

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Easy Instant Pot Turkey Vegetable Pasta Soup

Easy Instant Pot Turkey Vegetable Pasta Soup | 31Daily.com

Instant Pot Turkey Vegetable Pasta Soup has become a delicious weeknight mainstay in our kitchen. Everyone seems to love this soup! It’s quick and simple, packed with veggies, and simmered in a fragrant herb and spice broth.

  • Author: Stephanie Wilson
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 6 to 8 servings
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: Italian

Ingredients

1 tablespoon olive oil
1 lb ground turkey
large onion, chopped
3 cloves garlic, minced
3 medium carrots, chopped or sliced
2 stalks celery, chopped
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
salt and pepper to taste
14.5 oz can fire roasted tomatoes
4 cups chicken broth
1 cup dry, uncooked pasta (small shell)
3 cups fresh baby kale

Instructions

Turn your Instant Pot to the saute function and add the olive oil. Once it’s heated up, add the ground turkey and cook, breaking apart as necessary until it’s no longer pink; about 3 minutes. Then add the onion, garlic, carrots, celery, paprika, chili powder, oregano, salt and pepper to taste. Continue cooking for another minute or so until the spices are fragrant and the veggies begin to cook. Cancel the saute function; add the tomatoes, broth, and pasta. Give it a quick stir, cover and turn the vent to seal.

Cook on high pressure for 4 minutes. Once finished, quick release the pressure and remove the lid. Set the function to saute and stir in the baby kale. Continue to cook until the kale is wilted. Season with salt and pepper as needed, ladle into bowls, garnish with fresh Parmesan cheese, and serve.

FOR THE STOVETOP VERSION:

In a large dutch oven, heat olive oil over medium heat. Then add the onion, garlic, carrots and celery; saute for about 4 minutes, or until vegetables are slightly softened. Stir in the paprika, chili powder, oregano, and salt and pepper to taste. Cook for another minute until fragrant. Then add the tomatoes and broth. Bring the soup to a boil, then reduce the heat and simmer 20 to 25 minutes.

Stir in the dry pasta and baby kale; cook for another 7 to 10 minutes, or until the pasta is tender and the baby kale is wilted. Add more water as needed if you like a thinner soup.

Season with more salt and pepper as needed; ladle into bowls, garnish with Parmesan cheese, and serve.

Keywords: Instant Pot Turkey Vegetable and Pasta Soup, Pressure Cooker soup

Easy Instant Pot Turkey Vegetable Pasta Soup | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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