Pressure Cooker Turkey Pasta Vegetable Soup
This hearty turkey soup combines tender cooked turkey, carrots, celery, mushrooms, kale, and tomatoes in a richly seasoned turkey broth. Rotini pasta makes it filling, while garlic, Italian seasoning, and bay leaf add warm, familiar flavor. It is a practical way to turn holiday leftovers into a comforting meal for a cool day.
- Prep20 mins
- Cook35 mins
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Pressure Cooker Turkey Pasta Vegetable Soup, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 57 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 9 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 43
- Heart Health
- 78
- Metabolic
- 43
- Digestive
- 34
- Inflammatory
- 61
- Performance
- 56
- General Wellness
- 1
Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select the Sauté function. Once the pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Sauté until the vegetables begin to soften, about 5 minutes. Stir in garlic and sauté until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf, and stir to combine.
- 2
Close and lock the lid. Select high pressure according to the manufacturer's instructions, and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- 3
Release pressure using the natural-release method according to the manufacturer's instructions, about 15 minutes. Carefully release the valve, then release the remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
- 4
While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- 5
Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.
- 6
Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf, and stir to combine.
- 7
Close and lock the lid.
- 8
Select high pressure according to the manufacturer's instructions and set the timer for 15 minutes.
- 9
Allow 10 to 15 minutes for the pressure to build.
- 10
Release pressure using the natural-release method according to the manufacturer's instructions, about 15 minutes.
- 11
Carefully turn the valve and release any remaining pressure using the quick-release method, about 5 minutes.
- 12
Unlock and remove the lid.
- 13
While the pressure is releasing, bring a large pot of lightly salted water to a boil.
- 14
Add rotini and boil until tender yet slightly firm, about 8 minutes.
- 15
Drain.
- 16
Ladle pasta into bowls and top with the turkey, broth, and vegetable mixture.
- Calories 260.09 kcal Moderate 13%
- Protein 22.65 g Good Source 45%
- Carbohydrate 35.51 g 13%
- Total Fat 4.27 g Moderate 5%
- Saturated Fat 1.33 g Moderate 7%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 52.75 mg Moderate 18%
- Sodium 530.34 mg High 23%
- Dietary Fiber 5.7 g Good Source 20%
- Total Sugars 5.74 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 101.37 mg Low Source 8%
- Iron 3.09 mg Moderate 17%
- Potassium 533.9 mg Moderate 11%
- Vitamin A 194.09 mcg Good Source 22%
- Vitamin C 50.52 mg Good Source 56%
- Vitamin D 0.05 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Celery
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Pressure Cooker Turkey Pasta Vegetable Soup is made with 22 ingredients and serves 8. It takes about 55 mins and is rated medium. Key ingredients include Black Pepper, Canned Tomatoes, Carrot, and Celery. Each serving provides about 260.09 kcal, and is a good source of protein.
Recipe Questions
- What is Pressure Cooker Turkey Pasta Vegetable Soup made of?
- The main ingredients are Black Pepper, Canned Tomatoes, Carrot, Celery, Cooked Turkey. The full list of 22 is above.
- How long does it take to make Pressure Cooker Turkey Pasta Vegetable Soup?
- About 55 mins in total: 20 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 260.09 kcal. The full nutrition breakdown is above.
- Is Pressure Cooker Turkey Pasta Vegetable Soup easy to make?
- This recipe is rated medium, with 22 ingredients and 16 steps.
- Is Pressure Cooker Turkey Pasta Vegetable Soup healthy?
- Pressure Cooker Turkey Pasta Vegetable Soup has an easyChef Pro health score of 54/100. Per serving, it provides 260.09 calories and 22.65 g of protein, or 45% of the Daily Value. It is a good source of dietary fiber, vitamin A and vitamin C. Worth noting per serving: sodium at 530.34 mg (23% of the Daily Value) and saturated fat at 1.33 g (7% of the Daily Value). It contains Wheat, Gluten, Celery, Tomatoes, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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