Turkey Lasagna Soup for the Instant Pot

How about a bonus turkey recipe this week? 

Usually I hold my recipes until Tuesday but this one is just too good not to share right this very minute. It’s another Instant Pot recipe so … bonus points for that! I’ve been really digging my Instant Pot lately and still have a slew of recipes I want to try. 

This is my version of “Lazy Lasagna Soup” from Cooking Light. It features ground turkey (duh), and penne pasta instead of torn lasagna noodles. Why, you ask? It’s a simple explanation, really. I realized just before I started prepping my ingredients that I didn’t have any lasagna noodles in the house. (Full disclosure – the original recipe calls for a red bell pepper but all I had was an orange bell pepper on hand. Oh and those yellow onions? I had white.)

I’m all about improvisation, especially if I don’t have to get in the car and drive anywhere to find an ingredient. 😉 

So anyway, I love that the entire soup is made in the Instant Pot – from sauteing the ground turkey to cooking the noodles at the end. This, my friends, is why I got an Instant Pot in the first place. I wanted a one-pot wonder for weeknights. (My son, the grammar geek, would  love my alliteration in that last sentence, by the way.)

I also love these bowls. The Pioneer Woman collection at Walmart … I can’t stop buying her stuff! (But I digress …)

The soup is hearty, meaty and full of flavor … perfect comfort food for these fall / winter nights. I hope you’ll give it a try and let me know what you think!

xoxo – Lara

Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.

Turkey Lasagna Soup for the Instant Pot

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Ingredients

  

• 1 pound JENNIE-O® All Natural* Lean Ground Turkey
• 8 ounces white mushrooms sliced (or cremini mushrooms would be a good option)
• 1 cup chopped white onion or yellow onion works too
• 1 cup chopped orange bell pepper any color bell pepper works
• 2 garlic cloves minced
• 4 cups chicken broth or stock
• 1 14.5-oz. can unsalted crushed tomatoes
• 1 6-oz. can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces penne pasta or lasagna noodles, broken
• 1/4 cup half-and-half
• 4 ounces mozzarella cheese about 1/2 cup, shredded

Instructions

 

• Turn Instant Pot to sauté; heat for 1 minute.
• Add a small amount of olive oil (1 tablespoon max) and the ground turkey; cook, stirring occasionally, until browned, about 5 minutes.
• Stir in mushrooms, onion, bell pepper, and garlic.
• Stir in broth (or stock), tomatoes, tomato paste, oregano, salt, and black pepper.
• Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
• Release valve with a towel, and release steam until it stops.
• Carefully uncover; set to sauté.
• Bring mixture to a boil; add penne pasta, and cook, stirring often, until tender, about 11 minutes. (If you use lasagna noodles, the time will be less ~ 9 minutes.)
• Turn off Instant Pot; stir in half-and-half.
• Ladle soup into bowls and top with shredded mozzarella.

Notes

Adapted from Cooking Light

Tried this recipe?Let us know how it was!