THE RECIPE JOURNAL · Main Course
One-Pot Turkey Soup with Pasta and Veggies in the Instant Pot®
This comforting soup combines tender turkey, colorful veggies, and pasta all cooked together in one pot for an easy, hearty meal. Perfect for busy weeknights when you want something warm and satisfying without the fuss.
FROM THE KITCHEN • One-Pot Turkey Soup with Pasta and Veggies in the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Set your Instant Pot to the sauté setting and let it get hot. Pour in the olive oil and wait until it starts to shimmer, then toss in the onion, carrots, celery, mushrooms, and a pinch of salt and pepper. Cook everything until the veggies start to soften, about 5 minutes. Add the garlic and sauté for another minute until you can really smell it.
02
Step 2
Pour in the turkey broth, then add the turkey, kale, diced tomatoes with their juice, Italian seasoning, and the bay leaf. Give it all a good stir, then close the lid and lock it in place. Set the pressure cooker to high for 15 minutes. It’ll take about 10 to 15 minutes to build up pressure before the timer starts.
03
Step 3
Once the cooking time is up, let the pressure release naturally for around 15 minutes. After that, carefully open the valve to release any leftover steam. When the pressure is fully released, open the lid.
04
Step 4
While the soup is finishing up, bring a big pot of salted water to a boil. Cook the rotini pasta until it’s tender but still has a bit of bite, about 8 minutes. Drain it well.
05
Step 5
Serve the pasta in bowls and ladle the turkey soup with all the veggies and broth over the top. Enjoy!
Why you’ll love it
This soup is a comforting, all-in-one meal that comes together quickly. It’s packed with lean protein, vegetables, and pasta, making it both hearty and nutritious. Using the Instant Pot® saves time and enhances the flavors by cooking everything together.
How to serve
Serve this soup with a side of crusty bread or a simple green salad for a complete meal. A sprinkle of fresh herbs or grated Parmesan cheese on top adds a nice touch. It’s perfect for a cozy lunch or dinner.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months—just thaw and reheat gently on the stove.
