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.

No additional tips available.

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

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.

Pressure-Cooker Turkey Vegetable Soup

How did you like this recipe?

Frequently Asked Questions