Description
A hearty turkey rice soup made with ground turkey, vegetables, and seasonings, perfect for a comforting meal.
Ingredients
Scale
- 1 1/2 lbs. ground turkey
- 1 T + 2 tsp. olive oil
- 1 cup finely diced onion
- 1 cup finely diced celery
- 2 cups finely chopped cabbage
- 1 T minced garlic
- 2 tsp. Spike Seasoning (see notes)
- 2 tsp. Poultry Seasoning
- 8 cups chicken broth (see notes)
- 2 T Turkey Soup Base (see notes)
- 2 cups frozen cauliflower rice (see notes)
- 2 T balsamic vinegar
Instructions
- Heat oil in the Instant Pot on SAUTE, HIGH.
- Add the ground turkey and cook until the turkey is nicely browned, breaking turkey apart and scraping the bottom a few times with a plastic turner. This will take about 10 minutes.
- Season the cooked turkey with a little salt and fresh-ground black pepper.
- While turkey cooks chop the onion, chop the celery, and slice and coarsely chop the cabbage.
- Remove turkey to a bowl, and heat a few teaspoons more olive oil in the Instant Pot.
- Add onion, celery, cabbage, garlic, Spike Seasoning or other all-purpose seasoning blend, and Poultry Seasoning and cook five minutes, stirring a few times.
- Add the cooked turkey back into the pot and stir to combine with vegetables.
- Add the chicken broth, plus 2 T Turkey Soup Base. (Or if you’re lucky enough to have some Homemade Turkey Stock, by all means use that!)
- Set Instant Pot to MANUAL, HIGH, 10 minutes cooking time.
- While soup cooks, take the cauliflower rice out of the freezer and break it apart, or if you have a big package measure out 2 cups frozen cauliflower rice.
- When time is up use NATURAL RELEASE for ten minutes; then release the rest of the pressure.
- Add cauliflower rice to the pot. (You can use 1 1/2 cup cooked wild rice or 1 1/2 cups cooked long-grain rice if you don’t want to use cauliflower rice.)
- If you’re making the soup with leftover turkey, add that now.
- Set Instant Pot to SAUTE, MEDIUM, and cook the soup about 10 minutes or until the cauliflower rice seems done.
- Check for seasoning and add a little more salt and fresh ground black pepper if you want it.
- Stir in the balsamic vinegar and serve Turkey Rice Soup hot, with coarsely-grated Parmesan cheese to add at the table if desired.
- To make this ground turkey soup on the stove, use the directions in the original recipe.
Notes
- For Spike Seasoning, use any all-purpose seasoning blend if not available.
- Use homemade stock for a richer flavor if possible.
- Leftover turkey can be used instead of ground turkey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg