Instant Pot Turkey Soup With Pasta And Vegetables Recipes

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PRESSURE-COOKER TURKEY VEGETABLE SOUP



Pressure-Cooker Turkey Vegetable Soup image

Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 12

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
3 large tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium carrots, thinly sliced
1-1/2 cups cut fresh green beans (1-inch pieces)
1 medium zucchini, quartered lengthwise and sliced
1 large sweet red or green pepper, chopped
8 green onions, chopped
4 cups chicken stock
1 can (12 ounces) tomato paste
1/2 teaspoon seasoned salt
1/3 cup minced fresh basil

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 604mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

INSTANT POT® TURKEY SOUP



Instant Pot® Turkey Soup image

Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, chopped
1 medium parsnip, peeled and sliced
6 cups no-salt-added turkey broth
2 ½ cups chopped cooked turkey
2 tablespoons tomato paste
2 tablespoons chopped inner celery leaves
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
1 pinch red pepper flakes
5 ounces tubetti pasta

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

Nutrition Facts : Calories 262 calories, Carbohydrate 27.8 g, Cholesterol 44.3 mg, Fat 5.9 g, Fiber 4.2 g, Protein 23.4 g, SaturatedFat 1.4 g, Sodium 856.4 mg, Sugar 4.4 g

INSTANT POT® TURKEY SOUP WITH PASTA AND VEGETABLES



Instant Pot® Turkey Soup with Pasta and Vegetables image

Got some leftovers from your holiday feast? This tasty, healthy soup will be just the thing to warm you up and keep you satisfied! Fresh veggies with some broth, a can of diced tomatoes, and pasta will recycle those turkey leftovers in no time, when you use your Instant Pot®.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 ½ cups sliced carrots
1 cup diced celery
1 cup sliced fresh mushrooms
salt and ground black pepper to taste
1 tablespoon minced fresh garlic, or to taste
6 cups turkey broth
2 cups chopped cooked turkey
2 cups chopped kale
1 (14.5 ounce) can diced tomatoes with juice
2 teaspoons dried Italian seasoning
1 bay leaf
½ (16 ounce) package rotini pasta, or more to taste

Steps:

  • Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  • Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 30.1 g, Cholesterol 31.1 mg, Fat 4.6 g, Fiber 3 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 1016.1 mg, Sugar 5 g

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