Hearty Turkey Lasagna Soup

 

• 1 yellow onion
• 2 carrots
• 2 cloves garlic
• 1 package turkey (approx 1.5 lbs)
• 12 lasagna noodles, broken into bite size pieces
• 1 zucchini
• 1 jar marinara – Rao’s if you know what’s up (32 oz)
• 1 carton chicken broth (4 cups)

1. Dice up all the veggies, and mince the garlic while you heat 3-4 tbsp olive oil using the sauté setting on your Instant Pot.
2. Sauté the onions and carrots for a few minutes until they start to soften. Add the garlic and sauté a minute more.
3. Add the turkey and cook until browned, stirring to break up the meat every couple minutes.
4. This is the fun part!! Add the noodles, zucchini, marinara and chicken broth to the pot. Season with salt and pepper, stir, and lock the lid on.
5. Set to pressure cook on high for 3 minutes (obviously takes longer when you account for the pressurizing and release, but still pretty quick!)
6. When the time is up, quick release until it’s safe to open. Serve and enjoy!!