Instant Pot Turkey Vegetable Lasagna Soup - cooking recipe

Ingredients

1 -2 tablespoon olive oil
1 onion, diced
1 large carrot, peeled and diced
1 lb ground turkey
2 garlic cloves, minced
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
14 ounces diced tomatoes
2 tablespoons tomato paste
26 ounces spaghetti sauce
3 cups chicken stock
2 small zucchini (or 1 large zucchini)
6 ounces lasagna noodles
1 cup mozzarella cheese, grated
1 cup spinach, chopped
For the cheese mixture
1 cup ricotta cheese
1/4 cup parmesan cheese
1/4 teaspoon salt

Preparation

Press the saute button on the instant pot and preheat for 1 to 2 minutes. Add the olive oil, onion, and carrot. Cook for 3 to 4 minutes until the vegetables start to soften.
Add the ground turkey and cook, breaking into small pieces with a spoon, until no longer pink. Add the garlic, Italian seasoning, salt, and pepper. Mix to combine.
Add the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock and stir to combine. Break the lasagna noodles in half and add to the pot along with the zucchini.
Close the instant pot and press manual and set timer for 14 minutes. When the time is up do quick release to let out the pressure. Stir in the mozzarella and spinach.
In a small bowl combine the ricotta, parmesan, and salt. Mix to combine and serve soup with a dollop of cheese mixture.