Instant Pot Turkey Vegetable Pasta Soup Recipe
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.
Servings: 6 to 8 servings
Calories: 251kcal
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 (see note)
- 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.
- 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.
Notes
Any small shell variety of dried pasta shape will work well in this recipe.
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 18g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 63mg | Sodium: 647mg | Fiber: 4g | Sugar: 4g