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Turkey Lasagna Soup for the Instant Pot

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Ingredients Method Notes

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

Method
 

  1. Turn Instant Pot to sauté; heat for 1 minute.
  2. Add a small amount of olive oil (1 tablespoon max) and the ground turkey; cook, stirring occasionally, until browned, about 5 minutes.
  3. Stir in mushrooms, onion, bell pepper, and garlic.
  4. Stir in broth (or stock), tomatoes, tomato paste, oregano, salt, and black pepper.
  5. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
  6. Release valve with a towel, and release steam until it stops.
  7. Carefully uncover; set to sauté.
  8. 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.)
  9. Turn off Instant Pot; stir in half-and-half.
  10. Ladle soup into bowls and top with shredded mozzarella.

Notes

Adapted from Cooking Light

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