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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 ½ 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 ½ teaspoon freshly ground pepper, or to taste 1 pinch red pepper flakes 5 ounces tubetti pasta

Nutrition Info

262 calories carbohydrate: 27.8 g cholesterol: 44.3 mg fat: 5.9 g fiber: 4.2 g protein: 23.4 g saturatedFat: 1.4 g servingSize: - sodium: 856.4 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.
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.
Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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.

6 servings

Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.