Ingredients

• 1 tablespoon olive oil
• 2 medium carrots , peeled and sliced
• 2 stalks celery , sliced
• 1 medium onion , chopped
• 1 medium parsnip , peeled and sliced
• 6 cups no-salt-added turkey broth
• 2.5 cups chopped cooked turkey
• 2 tablespoons tomato paste
• 2 tablespoons chopped inner celery leaves
• 1 teaspoon herbes de Provence
• 1 teaspoon salt , or to taste
• 0.5 teaspoons freshly ground pepper , or to taste
• 1 pinch red pepper flakes , Optional
• 5 ounces tubetti pasta

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

Nutrition per serving