Instant Pot Turkey Vegetable Lasagna Soup: A Cozy Bowl of Comfort

The aroma of simmering tomatoes, herbs, and savory turkey brings me right back to my grandmother’s kitchen. She always had a pot of something delicious bubbling away, ready to nourish and comfort anyone who walked through the door. While her lasagna was legendary, this Instant Pot Turkey Vegetable Lasagna Soup captures that same warm, inviting feeling, but with a modern twist and a little help from my favorite pressure cooker. It’s a hearty, flavorful way to use leftover turkey and pack in a ton of vegetables – a hug in a bowl, perfect for chilly evenings.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Servings: 8
• Dietary Type: Adaptable (see variations for gluten-free and dairy-free options)

Ingredients

• 1 -2 tablespoons olive oil
• 1 onion, diced
• 1 large carrot, peeled and diced
• 1 lb ground turkey
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 14 ounces diced tomatoes
• 2 tablespoons tomato paste
• 26 ounces spaghetti sauce
• 3 cups chicken stock
• 2 small zucchini (or 1 large zucchini)
• 6 ounces lasagna noodles
• 1 cup mozzarella cheese, grated
• 1 cup spinach, chopped

For the cheese mixture:

• 1 cup ricotta cheese
• 1⁄4 cup parmesan cheese
• 1⁄4 teaspoon salt

Equipment Needed

• Instant Pot
• Cutting board
• Knife
• Measuring cups and spoons
• Small bowl

Instructions

1. Press the saute button on the Instant Pot and preheat for 1 to 2 minutes. This is crucial for developing flavor from the very beginning.

2. Add the olive oil, onion, and carrot. Cook for 3 to 4 minutes until the vegetables start to soften. Stir occasionally to prevent sticking and ensure even cooking. You want them slightly translucent and fragrant.

3. Add the ground turkey and cook, breaking it into small pieces with a spoon, until no longer pink. This usually takes about 5-7 minutes. Ensure the turkey is thoroughly cooked for safety. Drain off any excess grease, if necessary.

4. Add the garlic, Italian seasoning, salt, and pepper. Mix to combine. Cook for another minute to allow the garlic to become fragrant and the spices to bloom.

5. Add the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock and stir to combine thoroughly. Make sure to scrape the bottom of the pot to release any browned bits (fond) that may have stuck during the sauteing process. This adds depth of flavor to the soup.

6. Break the lasagna noodles in half (or smaller, if preferred) and add to the pot along with the zucchini. Gently push the noodles down into the liquid to ensure they are submerged. This will help them cook evenly.

7. Close the Instant Pot, ensuring the sealing ring is properly in place, and press manual (or pressure cook) and set the timer for 14 minutes. The Instant Pot will take some time to come to pressure before the timer starts counting down.

8. When the time is up, do a quick release to let out the pressure. Be careful as the steam will be very hot. Once the pressure is fully released and the float valve has dropped, carefully open the lid.

9. Stir in the mozzarella and spinach. The mozzarella will melt quickly from the residual heat. Stir until well combined and the spinach is wilted.

10. In a small bowl, combine the ricotta, parmesan, and salt. Mix to combine thoroughly. This creamy cheese mixture adds the perfect finishing touch to the soup.

11. Serve the soup hot with a dollop of the cheese mixture on top.

Expert Tips & Tricks

• Don’t overcrowd the pot: If you have a smaller Instant Pot, you may need to reduce the ingredient quantities slightly to avoid overfilling. Overfilling can prevent the Instant Pot from reaching pressure properly.
• Adjust seasoning to taste: Taste the soup after it’s cooked and adjust the salt, pepper, or Italian seasoning to your preference.
• Deglaze for flavor: Make sure to scrape up any browned bits from the bottom of the pot after sauteing the vegetables and turkey. These browned bits are packed with flavor and will add depth to the soup.
• Noodle Prep: Breaking the lasagna noodles before adding them helps them cook evenly and prevents them from clumping together.
• Cheese Mixture Magic: For an extra creamy cheese mixture, you can add a tablespoon or two of milk or cream.

Serving & Storage Suggestions

Serve the Instant Pot Turkey Vegetable Lasagna Soup hot, garnished with a dollop of the ricotta cheese mixture and a sprinkle of fresh parsley or basil. A crusty bread is excellent for dipping and soaking up the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

To reheat, gently warm the soup in a saucepan over medium heat, stirring occasionally, or microwave in a microwave-safe bowl. If the soup seems too thick after refrigerating, add a splash of chicken stock or water to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	391.8 kcal	N/A
Calories from Fat	N/A	39%
Total Fat	17.1 g	26%
Saturated Fat	7.1 g	35%
Cholesterol	72.3 mg	24%
Sodium	793.4 mg	33%
Total Carbohydrate	33.6 g	11%
Dietary Fiber	3.7 g	14%
Sugars	10.2 g	N/A
Protein	26.2 g	52%

Variations & Substitutions

• Vegetarian Version: Substitute the ground turkey with lentils or plant-based ground meat. Use vegetable broth instead of chicken broth.
• Gluten-Free: Use gluten-free lasagna noodles. Brown rice lasagna noodles are a good option.
• Dairy-Free: Omit the mozzarella, ricotta, and parmesan cheeses or substitute with dairy-free alternatives. Nutritional yeast can add a cheesy flavor.
• Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
• Add More Veggies: Feel free to add other vegetables like bell peppers, mushrooms, or kale.

FAQs (Frequently Asked Questions)

Q: Can I use regular ground beef instead of ground turkey?
A: Yes, ground beef works perfectly well in this recipe. Just be sure to drain off any excess grease after cooking.

Q: Can I make this soup on the stovetop if I don’t have an Instant Pot?
A: Absolutely! Simply follow the same steps in a large pot or Dutch oven. You’ll need to simmer the soup for about 30-40 minutes, or until the noodles are tender.

Q: How do I prevent the lasagna noodles from sticking together?
A: Breaking the noodles into smaller pieces and making sure they are fully submerged in the liquid will help prevent them from sticking. Stirring the soup occasionally during cooking is also helpful.

Q: Can I use fresh tomatoes instead of canned diced tomatoes?
A: Yes, you can use about 2 cups of chopped fresh tomatoes. You may need to add a little extra tomato paste to thicken the soup.

Q: Is it necessary to use the cheese mixture?
A: While the cheese mixture adds a delicious creamy element, it’s optional. You can serve the soup without it, or simply sprinkle some grated parmesan or mozzarella on top.

Final Thoughts

This Instant Pot Turkey Vegetable Lasagna Soup is a fantastic way to transform leftover turkey into something entirely new and exciting. It’s a comforting, customizable, and relatively quick meal that’s perfect for busy weeknights. Don’t hesitate to experiment with different vegetables and cheeses to create your own unique version. I hope you enjoy this recipe as much as I do – happy cooking!