Hearty Ground Turkey Soup: The Cozy Pressure Cooker Collection
A hearty and comforting pressure cooker soup made with lean ground turkey, fresh vegetables, beans, and pasta in a well-seasoned tomato-chicken broth base.
Equipment
- 1 Pressure cooker
- 1 Stock pot
- 1 Food processor
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey breast lean
- 3 medium carrots
- 2 medium celery stalks
- 1 medium onion
- 2 cloves garlic
- 1 medium fennel bulb
- 4 large kale leaves
- 4 cups low sodium tomato juice
- 4 cups low sodium chicken stock
- 15 ounces dark red kidney beans rinsed
- 1 ½ teaspoons fennel seed crushed
- ½ teaspoon crushed red pepper more or less to taste
- 1 cup small pasta shells uncooked
- 2 teaspoons kosher or sea salt or to taste
- ¼ cup fresh basil leaves packed and chopped
Instructions
Instructions
- Place the carrots, celery, onion, garlic, fennel bulb, and kale in batches into a food processor and pulse until chopped into small, bite-size pieces.
- Heat the oil in a stock pot over medium heat and add the turkey. Stir to break it up and cook until no longer pink, about 6 minutes.
- Add the chopped vegetables to the pot and cook for about 10 minutes until tender and slightly caramelized.
- Add tomato juice, chicken stock, kidney beans, fennel seed, red pepper, and salt. Bring to a boil, then reduce to medium and simmer 10 minutes. Skim foam if needed.
- Add the pasta, stir, cover, and simmer 10-15 minutes until al dente.
- Stir in chopped basil. Taste and adjust seasoning with more salt, fennel, or red pepper as needed.
- Serve hot and enjoy!
Notes
This soup keeps in the refrigerator for up to 3 days or frozen for 4 months. Add extra broth or water when reheating if needed.