Fall is here!!! I can’t even explain how happy that makes me. Fall means scarves, boots, sweatshirts, fire pits, and pumpkin everything. Fall is hands down my favorite season.
Along with the cold weather comes my rekindled love of soup. Well, let’s be real, I eat soup pretty much year round, especially my One Pot Chicken and Vegetable Soup, but the soup-o-meter gets cranked up another few notches when the weather drops.
My latest soup obsession, is this super simple and very flavorful Turkey and Cabbage Soup. I made it the first few times the old-fashioned way (ie. using a pot on the stove and then a crockpot), but now that I have my Instant Pot I’ll probably never make soup that way again because, let’s face it, I’m the most impatient person in the world and the Instant Pot is so fast and easy. So if you don’t have an instant pot, don’t worry, you can still make this recipe, it will just take you several more hours. Or you can treat yo’ self to an Instant Pot (heads up – affiliate link) and prepare to bask gleefully in the warp speed awesomeness. If you want to read more about my love for my Instant Pot, check out my Products I Love page or my Instant Pot Pot Roast recipe.
You guys know me – I’m all about things that are super easy when it comes to cooking and food prep. This soup recipe really could not be easier. Here are the only ingredients you need:
You start off by sauteeing the ground turkey with some minced garlic (and yes, even this can be done all in the Instant Pot, which I LOVE because it means less dishes I have to wash)…
Then you toss in all your other ingredients, and add the chopped head of cabbage on top, which fills your pot up nicely…
And then you simply lock the lid and set the pot timer and go do something else while your pot makes the magic happen. Then you open your pot up and find your soup just waiting for you…
You get all the flavor and ease of the crock pot, but in a fraction of the time. What’s not to love?
Here’s the recipe:
Doesn’t that just look so warm and comforting?? That’s because it is 🙂
This recipe is so easy and it makes a ton of soup, which I love because I always put half in the fridge to eat for the week and then the other half in the freezer for later. This soup has a ton of flavor, but of course I always add some salt and pepper before I serve it. This soup is a great way to have a very filling meal that is packed with great nutrition – it’s got a good amount of protein, tons of veggies, and it’s very low carb.
What do you think? Will this soup be making an appearance in your kitchen this fall?