Instant Pot Turkey Lasagna Soup
This soup is full of comforting Italian flavors everyone will enjoy.
Servings: 8 people
Calories: 294kcal
Ingredients
- 1 pound ground turkey sausage
- 1 yellow onion medium, diced small
- 5 garlic cloves minced
- 1 green pepper diced small
- 1 tablespoon Italian seasoning
- 30 ounces diced tomatoes cans
- 16 ounces tomato sauce cans
- 4 cups chicken broth low-sodium
- 3 cups whole-wheat pasta (any type - we recommend campanelle which look like tiny lasagna noodles or bowtie pasta)
- 1/4 cup parmesan cheese grated
- 1/4 cup mozzarella cheese fat-free, shredded
Instructions
- Turn the Instant Pot to the sauté function. Add the sausage, onions, and garlic to the pot. Use a wooden spoon to break up the sausage into small pieces. Brown the ground sausage and sauté the onions and garlic until the sausage is cooked through. Once the meat is browned and the onions are translucent drain off the excess liquid.
- Stir in the green pepper, Italian seasoning, tomatoes, tomato sauce, broth, and uncooked pasta into the pot.
- Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Cook on manual high pressure for 5 minutes. Once the timer beeps, let the pressure release for about 5-10 minutes naturally and then gently move the valve to “venting” and let the rest of the pressure release.
- Open the pot and stir. Ladle into bowls and sprinkle with Parmesan cheese and mozzarella cheese. Enjoy!