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Description
A hearty Instant Pot soup with ground turkey, vegetables, gluten-free lasagna noodles, and a creamy ricotta-Parmesan topping.
Ingredients
- 1–2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 1 lb ground turkey
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (26 oz) jar spaghetti sauce
- 3 cups chicken stock
- 2 small or 1 large zucchini, diced
- 6 oz gluten-free lasagna noodles
- 1 cup grated mozzarella cheese
- 1 cup chopped spinach
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 1/4 teaspoon salt
Instructions
- Press the SAUTE button on the Instant Pot and preheat for 1–2 minutes. Add the olive oil, onion, and carrot. Cook for 3–4 minutes, until the vegetables begin to soften.
- Add the ground turkey and cook, breaking it into small pieces, until no longer pink. Add the garlic, Italian seasoning, 1/2 teaspoon salt, and pepper; stir to combine.
- Add the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock. Stir to combine. Break the lasagna noodles in half and add them to the pot along with the zucchini.
- Close the Instant Pot, press MANUAL, and set the timer for 14 minutes. When the cooking time is over, use a quick release. Stir in the mozzarella and spinach.
- In a small bowl, combine the ricotta, Parmesan, and remaining 1/4 teaspoon salt. Serve the soup with a dollop of the cheese mixture.
Notes
- Use gluten-free lasagna noodles to keep the recipe gluten-free.
- The amount of olive oil can be adjusted between 1 and 2 tablespoons.
- Serve each bowl with a dollop of the ricotta-Parmesan mixture; it can also be placed at the bottom of the bowl.