Healthy Spicy Italian Turkey Burger Soup
I’m a bit of a sucker for Italian food and this soup is one of my favourites. With the colder weather during this time of the year it always makes me want to curl up on the couch and enjoy a nice hot bowl of soup or chili. When I feel like something hearty but a bit lighter than chili (without all the beans) I like to make this healthy Italian turkey burger soup. Don’t get me wrong I love beans and I love chili but sometimes I want something just as satisfying that doesn’t leave me feeling bloated like chili can.
This soup is packed full of fibre, antioxidants, vitamins C, K, A, E, biotin, beta-carotene, potassium, flavonoids, phytonutrients, and protein. The balance of healthy carbs, protein, and fats make it a great option for lunch or dinner.
I am a big fan of spicy food so I kicked this soup up a notch and added an extra 🌶 pepper. We like things spicy around my house (well at least my husband and I do) so I typically add the spicy pepper at the end. That way I can remove a few bowls of the soup beforehand so the kids can eat it too.
I often double the batch so I can freeze the leftovers. It is always nice having meals frozen in the freezer for those nights you need dinner fast and are scrambling for time. This soup is quick and easy to make and there is nothing I find more satisfying than a hot spicy Italian soup to warm you up on a cold winter evening!!
1.5-2 lb of ground turkey or ground chicken
5-6 fresh tomatoes diced or 1 large can of diced tomatoes.
2 cups of chopped carrots diced small
5 cups of celery diced
2 cloves garlic chopped fine
1 sweet onion diced fine
1 tbs each of fresh thyme, oregano, basil (fresh tastes way better than dried I find)
2 tbs fresh parsley
1 chopped spicy pepper of your choice or chili pepper flakes (omit if you don’t like spice)
4 cups beef broth
4 tbs tomato paste
Salt and Pepper to taste
1. Heat oil in a frying pan
2. Add ground turkey and cook until no longer pink.
3. Add onion, garlic, salt and pepper, and sauté until meat is browned and onions are translucent.
4. Put ground turkey in a soup pot.
5. In your frying pan, add the carrots and celery and cook until they are slightly tender. Then add them to the soup pot.
6. Put tomatoes in the frying pan along with the beef broth, tomato paste, and the herbs except the parsley and bring to a boil. Then place them in the soup pot.
7. Stir all ingredients together in the soup pot until combined and summer on low heat for 40 mins. Add parsley at the end and mix together (save a little for the garnish on top if you want!)