Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil, onion and carrot. Cook for 3-4 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. Serve the soup with a dollop of the cheese mixture. (I like to put a little on the bottom of the bowl too.) Enjoy!
MAKE IT DAIRY-FREE: This soup is just as good if you don't add the cheese!The flavor of this soup will depend on what spaghetti sauce you use so pick a good one! You may need to add ½ teaspoon or so of sugar depending on what sauce you use. I like to use Trader Joe's Tomato Basil Marinara Sauce. I also like to use these gluten-free brown rice lasagna noodles.