Rating: 4.5 stars
2 Ratings
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Got some leftovers from your holiday feast? This tasty, healthy soup will be just the thing to warm you up and keep you satisfied! Fresh veggies with some broth, a can of diced tomatoes, and pasta will recycle those turkey leftovers in no time, when you use your Instant Pot®.


Recipe Summary

35 mins
20 mins
1 hr 15 mins
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.

  • While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  • Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

Cook's Notes:

You can use any pasta shape you like, and you can use chicken broth instead of turkey broth.

I like to keep the pasta separate from the soup, so it stays firmer in the leftovers.

Nutrition Facts

234 calories; protein 16.7g; carbohydrates 30.1g; fat 4.6g; cholesterol 31.1mg; sodium 1016.1mg. Full Nutrition