Unfortunately, I started my New Year off with a cold. I made it through one day of work, then (thankfully) had a snow day, which gave me a three day weekend to recover. After a day of Lipton Noodle Soup (such a comfort food!), I felt well enough to get back into my kitchen. I still was in the mood for a warm soup (between the cold and 0° weather outside, there was nothing else I wanted!). I searched my fridge and pantry and then my Soup Board on Pinterest and came across this recipe.
This soup had great flavor. I could really taste the fresh oregano. (I definitely recommend using fresh instead of dried.) There was just the right amount of spice from the crushed red pepper flake. It was really great. I’m not exactly why it’s called Italian Turkey “Burger” Soup though. I don’t really get the burger part. Nevertheless, it was delicious!
Start by heating a large dutch oven over medium-high heat…
- Chop 2 small onions and mince 4 cloves of garlic.
- Drizzle some EVOO into the dutch oven.
- Once the oil is hot, add 1 package of ground turkey.
- Break the meat up with a wooden spoon.
- Add the onion and garlic.
- Stir, and let cook until the meat is fully cooked.
- Meanwhile, chop up 4 stalks of celery and 3 carrots.
- Add the veggies to the pot and stir.
- Cook for about 6 minutes, until the veggies have softened a bit.
- Pour in 1 large can of diced tomatoes and stir to combine.
- Squeeze in 4 tablespoons of tomato paste.
- Stir again and let cook for about a minutes.
- Pour in 3 cups of beef broth.
- Add ½ teaspoon crushed red pepper flake.
- Sprinkle in 1 teaspoon dried basil.
- Chop up 2 tablespoons of fresh oregano and 1 tablespoon of fresh thyme.
- Add the fresh herbs to the pot.
- Stir again.
- Season with s&p to taste.
- Stir one last time.
- Bring to a boil, then reduce to a simmer.
- Let simmer for 30 minutes.
One Year Ago: Chicken with Pepperoni Sauce
Two Years Ago: Slow Cooker Chicken with Potatoes & Olives
Italian Turkey Burger Soup (serves 6-8)
- 2 tablespoons extra virgin olive oil
- 1¼ pounds ground turkey
- 4 cloves garlic, minced
- 2 small onions, chopped
- 4 celery stalks, chopped
- 3 carrots, peeled and chopped
- 1 large can diced tomatoes
- 4 tablespoons tomato paste
- 3 cups beef broth
- ½ teaspoon crushed red pepper flake
- 1 teaspoon dried basil
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- ground black pepper
- Heat the olive oil in a large dutch oven over medium-high heat.
- Add the turkey and break up the meat with a wooden spoon.
- Add the garlic and onion.
- Stir to combine.
- Cook, stirring occasionally, until the meat is fully cooked.
- Add the celery and carrots, and stir.
- Cook until tender, about 6 minutes.
- Add the diced tomatoes and stir.
- Add the tomato paste, stir again, and let cook for a minute.
- Pour in the beef stock.
- Add all of the spices and herbs, seasoning with salt and pepper to taste.
- Stir to combine.
- Bring to a boil, reduce the heat and let simmer for 30 minutes.