Main Dishescleaneatingkitchen4.7
Turkey Vegetable Soup Recipe
This delicious Turkey Vegetable Soup recipe is the perfect way to use up shredded, cooked turkey. This soup is healthy and nourishing and ready in just about 30 minutes. Use your Instant Pot or the stovetop.
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
📝 Preparation Steps
1
In the base of an Instant Pot, heat up the olive oil using the sauté function. See the notes of this recipe for stovetop instructions.
olive oil1 tablespoon
2
Add the carrots, celery, onion, garlic, and Italian seasoning. Sauté for ⏱️ 3-4 minutes, stirring occasionally.
carrots, sliced2onion, diced1dried Italian seasoning2 teaspoons
3
Cancel the sauté button and add the bay leaves, chicken broth, water, shredded turkey, mashed potatoes or diced potatoes, sea salt, and black pepper. Lock on the lid and set the time to ⏱️ 5 minutes on high pressure.
bay leaves2water2 cups
4
When the cooking time is complete, let the pressure come down naturally for ⏱️ 5 minutes. Then, use the quick release to get rid of the remaining pressure. (I always recommend using an oven mitt when turning the valve from sealed to release to avoid getting burned with the steam).
5
Remove the lid and use tongs to fish out the bay leaves and discard.
bay leaves2
6
Serve the soup hot, with the parsley sprinkled on top (optional).
Nutrition Facts
calories
267 calories
fat Content
6.6 g
serving Size
1/5 of recipe
fiber Content
3.1 g
sugar Content
3.9 g
sodium Content
814 mg
protein Content
31.3 g
trans Fat Content
0 g
cholesterol Content
91.6 mg
carbohydrate Content
20.1 g
saturated Fat Content
1.5 g
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