Pressure-Cooker Turkey Vegetable Soup Recipe

Name: Pressure-Cooker Turkey Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed; 3 large tomatoes, chopped; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 3 medium carrots, thinly sliced; 1-1/2 cups cut fresh green beans (1-inch pieces); 1 medium zucchini, quartered lengthwise and sliced; 1 large sweet red or green pepper, chopped; 8 green onions, chopped; 4 cups chicken stock; 1 can (12 ounces) tomato paste; 1/2 teaspoon seasoned salt; 1/3 cup minced fresh basil

Servings: persons

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
3 large tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium carrots, thinly sliced
1-1/2 cups cut fresh green beans (1-inch pieces)
1 medium zucchini, quartered lengthwise and sliced
1 large sweet red or green pepper, chopped
8 green onions, chopped
4 cups chicken stock
1 can (12 ounces) tomato paste
1/2 teaspoon seasoned salt
1/3 cup minced fresh basil

1
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel.
2
Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
3
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Just before serving, stir in basil.
4
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.

814

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, 3 large tomatoes, chopped, 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, 3 medium carrots, thinly sliced, and more.

Yes, Pressure-Cooker Turkey Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure-Cooker Turkey Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions