Turkey Vegetable Lasagna Soup Recipe in the Instant Pot

Turkey Vegetable Lasagna Soup brings ground turkey, vegetables, and gluten-free lasagna noodles together in a hearty Instant Pot meal. Familiar Italian-American flavors and a creamy ricotta-Parmesan topping make each bowl feel satisfying. With 10 minutes of prep and a 30-minute total time, it serves six.

Why Make Turkey Vegetable Lasagna Soup in the Instant Pot?

Lasagna flavors come together in a cozy soup with ground turkey, vegetables, and gluten-free lasagna noodles, making this a satisfying way to enjoy familiar Italian-American ingredients in a different form. The Instant Pot brings the ingredients together in a recipe with a listed total time of 30 minutes, including prep and cooking. Zucchini and spinach add vegetables to the tomato-based broth, while mozzarella stirred in after cooking and a ricotta-Parmesan topping finish each bowl with creamy, cheesy flavor. The separate topping also lets you add a dollop to each serving or place it at the bottom of the bowl.

Ingredients for Turkey Vegetable Lasagna Soup

The ingredients are added in stages: first the vegetables and turkey, then the tomato broth and noodles, with cheese and spinach stirred in after pressure cooking. The ricotta-Parmesan mixture is prepared separately for serving.

Vegetables, turkey, and seasonings

• Olive oil: Use 1–2 tablespoons to sauté the vegetables and turkey.
• Onion: Dice 1 onion to form the savory base.
• Carrot: Peel and dice 1 large carrot; it cooks with the onion.
• Ground turkey: Use 1 pound, breaking it into small pieces as it cooks.
• Garlic: Mince 2 cloves to add with the seasonings.
• Italian seasoning: Measure 1 tablespoon for the soup’s Italian-American flavor.
• Salt and pepper: Add 1/2 teaspoon salt and 1/2 teaspoon pepper with the turkey. A separate 1/4 teaspoon salt goes into the cheese topping.

Tomato base and stock

• Diced tomatoes: One 14.5-ounce can contributes tomatoes to the broth.
• Tomato paste: Use 2 tablespoons alongside the tomatoes and sauce.
• Spaghetti sauce: One 26-ounce jar forms a substantial part of the tomato base.
• Chicken stock: Add 3 cups to make the soup broth.

Zucchini, noodles, and finishers

• Zucchini: Dice 2 small or 1 large zucchini.
• Gluten-free lasagna noodles: Use 6 ounces, broken in half before adding to the pot.
• Mozzarella: Stir in 1 cup grated mozzarella after pressure cooking.
• Spinach: Add 1 cup chopped spinach with the mozzarella.

Ricotta-Parmesan topping

• Ricotta cheese: Combine 1 cup with the Parmesan for the creamy topping.
• Parmesan cheese: Mix 1/4 cup into the ricotta, along with the topping’s 1/4 teaspoon salt.

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How to Make Turkey Vegetable Lasagna Soup

Prepare the soup in stages in the Instant Pot, starting with the onion and carrot and then browning the turkey. Stir in the tomato base, stock, noodles, and zucchini before pressure cooking. After a quick release, add the mozzarella and spinach. Mix the ricotta-Parmesan topping separately and serve it with each bowl.

Sauté the Onion and Carrot

Press the Instant Pot’s SAUTE button and let it preheat for 1–2 minutes. Add 1–2 tablespoons of olive oil, followed by the diced onion and peeled, diced carrot. Cook the vegetables for 3–4 minutes, stirring as needed, until they begin to soften.

This first step starts the soup’s base before the turkey and other ingredients go into the pot. Keep the vegetables on SAUTE for the stated time; they do not need to be fully cooked at this point. Once they begin to soften, move on to the ground turkey.

Brown the Turkey and Add the Seasonings

Add the ground turkey to the pot with the onion and carrot. Cook it on SAUTE, breaking it into small pieces as it browns, until it is no longer pink. Then add the minced garlic, Italian seasoning, 1/2 teaspoon salt, and pepper.

Stir to combine the seasonings with the turkey and vegetables. The separate 1/4 teaspoon of salt is for the ricotta-Parmesan topping, so save it for that step. Once the garlic and seasonings are mixed through, add the tomato base and stock.

Add the Tomato Base, Stock, Noodles, and Zucchini

Stir the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock into the turkey mixture. Once combined, break the lasagna noodles in half and add them to the pot. Add the diced zucchini as well, so it cooks with the noodles and soup base.

Make sure the noodles and zucchini are in the pot before pressure cooking. This completes the main soup mixture; the mozzarella and spinach go in later, after the pressure-cooking cycle. Close the Instant Pot when the ingredients have been added.

Pressure Cook, Release, and Stir in the Finishers

Press MANUAL and set the timer for 14 minutes. When the cooking time is over, use a quick release. Follow the recipe’s sequence by waiting until after pressure cooking and releasing the pressure before adding the finishing ingredients.

Stir in the grated mozzarella and chopped spinach after the quick release. Mix them into the hot soup until distributed through the pot. They are not added before the pressure-cooking step. With the cheese and spinach stirred in, the soup is ready to serve with the separately prepared ricotta-Parmesan topping.

Mix the Ricotta-Parmesan Topping and Serve

While the soup is ready to serve, combine the ricotta cheese, Parmesan cheese, and the remaining 1/4 teaspoon salt in a small bowl. Stir the mixture together so the cheeses and salt are evenly combined. This topping is made separately rather than stirred into the Instant Pot.

Serve each bowl of soup with a dollop of the ricotta-Parmesan mixture. If you prefer, place the mixture at the bottom of each bowl before adding the soup. Either way, keep it as a topping for individual servings, adding it when you serve the soup.

Serving the Soup with Its Ricotta-Parmesan Topping

The ricotta-Parmesan mixture is prepared separately and added when you serve the soup, giving each bowl a creamy, cheesy finish. Once the soup is ready, portion it into bowls and add a dollop of the mixture on top. This keeps the topping distinct from the tomato-based soup and lets each serving receive its own portion.

You can also place the cheese mixture at the bottom of each bowl before ladling in the soup. Both serving options use the same topping; choose whether you’d like to see it on top or have it underneath the soup. The recipe’s two cheeses and small amount of salt are combined in one bowl, so there’s no need to prepare a separate topping for each serving. Keep the mixture out of the Instant Pot and add it to individual bowls as you serve. That final step brings the ricotta-Parmesan element to each portion without changing how the soup itself is prepared.

Keeping the Recipe Gluten-Free

The recipe notes specify using gluten-free lasagna noodles to keep the soup gluten-free. Use 6 ounces of these noodles, break them in half, and add them to the Instant Pot with the diced zucchini before pressure cooking. The noodles are part of the soup itself, so this is the recipe’s key gluten-free instruction.

Follow the stated noodle amount and timing, then pressure cook the soup as directed. The mozzarella and spinach are stirred in after the quick release, while the ricotta-Parmesan mixture is prepared separately for serving. Keeping those steps in order helps you make the recipe as written, with gluten-free lasagna noodles incorporated into the soup and the cheese topping added to individual bowls.