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Add in chicken broth and all seasonings.
Garnish your soup with freshly chopped parsley before serving. Enjoy!
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Easy Turkey Burger Soup
Crockpot, Stovetop, and Instant Pot directions are all included below.
Here’s A SUPER TASTY recipe that converts to YOUR favorite cooking methods seamlessly!
This recipe (as with most soup recipes) is very versatile! You can leave things out if you want, and always add “extras” or more of your favorite chosen ingredients!
Soup always tastes better the next few days after sitting in the fridge, so double or triple for future meals.
This soup freezes well, too! Stored in freezer-safe containers it will last in your freezer for 2 months.
Makes about 6 servings
Ingredients:
- 1-1/2 lbs ground turkey
- 1 large yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 Tbsps avocado oil, or olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3 medium carrots, peeled and chopped
- 4 ribs celery, chopped
- 1 (15 ounce) jar diced tomatoes with juice
- 6 cups low sodium chicken bone broth
- 2 Tbsps tomato paste
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1/2 tsp chili pepper flakes
- fresh chopped parsley leaves to garnish
Instructions:
For the Crockpot or Slow Cooker:
Heat your oil in a large skillet over medium-high heat. Once oil is hot, add in the onions, celery, and carrots. Sauté until veggies are soft, about 5 minutes or so.
Add in the tomato paste and sauté for 2 minutes, then stir in the ground turkey, garlic, salt, and pepper and sauté while crumbling with a wooden spoon until turkey is browned.
Stir in your diced tomatoes with juice to deglaze the pan then transfer everything to a slow cooker.
Add in chicken broth and all seasonings.
Cover your slow cooker and cook on LOW for 4-6 hours.
Garnish your soup with freshly chopped parsley before serving. Enjoy!
For Stove Top:
Heat your oil in a large stockpot over medium-high heat. Once oil is hot, add in the onions, celery, and carrots. Sauté until veggies are soft, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes, then stir in the ground turkey, garlic, sea salt, and pepper and sauté while crumbling with a wooden spoon until turkey is nicely browned.
Add in the diced tomatoes with juices to deglaze the stockpot. Stir in chicken broth and all seasonings.
Bring your soup to a rapid boil then reduce the heat to LOW, cover, and simmer for 30 minutes, while occasionally stirring.
Garnish your soup with freshly chopped parsley before serving. Enjoy!
Instant Pot Instructions:
Set your Instant Pot to the sauté function, and add oil.
Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 4 minutes.
Stir in the tomato paste and cook for 2 minutes, then stir in the ground turkey, garlic, sea salt, and pepper and sauté while crumbling with a wooden spoon until turkey is nicely browned.
Add in the diced tomatoes with juices to deglaze the pot. Stir in chicken broth and all seasonings.
Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
Garnish your soup with freshly chopped parsley before serving. Enjoy!
â¤Rachel
Ingredients
- 1-1/2 lbs ground turkey
- 1 large yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 Tbsps avocado oil, or olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3 medium carrots, peeled and chopped
- 4 ribs celery, chopped
- 1 (15 ounce) jar diced tomatoes with juice
- 6 cups low sodium chicken bone broth
- 2 Tbsps tomato paste
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1/2 tsp chili pepper flakes
- fresh chopped parsley leaves to garnish
Instructions
For the Crockpot or Slow Cooker:
- Heat your oil in a large skillet over medium high heat. Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 5 minutes or so.
- Add in the tomato paste and saute for 2 minutes, then stir in the ground turkey, garlic, salt, and pepper and sauté while crumbling with a wooden spoon until turkey is browned.
- Stir in your diced tomatoes with juice to deglaze the pan then transfer everything to a slow cooker.
- Add in chicken broth and all seasonings.
- Cover your slow cooker and cook on LOW for 4-6 hours.
- Garnish your soup with freshly chopped parsley before serving. Enjoy!
For Stove Top:
- Heat your oil in a large stockpot over medium high heat. Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes, then stir in the ground turkey, garlic, sea salt, and pepper and sauté while crumbling with a wooden spoon until turkey is nicely browned.
- Add in the diced tomatoes with juices to deglaze the stockpot. Stir in chicken broth and all seasonings.
- Bring your soup to a rapid boil then reduce the heat to LOW, cover, and simmer for 30 minutes, while occasionally stirring.
- Garnish your soup with freshly chopped parsley before serving. Enjoy!
- Instant Pot Instructions:
- Set your Instant Pot to the saute function, and add oil.
- Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 4 minutes.
- Stir in the tomato paste and cook for 2 minutes, then stir in the ground turkey, garlic, sea salt, and pepper and sauté while crumbling with a wooden spoon until turkey is nicely browned.
- Add in the diced tomatoes with juices to deglaze the pot. Stir in chicken broth and all seasonings.
- Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
- Garnish your soup with freshly chopped parsley before serving. Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1-1/2 lbs ground turkey
- 1 large yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 Tbsps avocado oil, or olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3 medium carrots, peeled and chopped
- 4 ribs celery, chopped
- 1 (15 ounce) jar diced tomatoes with juice
- 6 cups low sodium chicken bone broth
- 2 Tbsps tomato paste
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1/2 tsp chili pepper flakes
- fresh chopped parsley leaves to garnish
Instructions
For the Crockpot or Slow Cooker:
- Heat your oil in a large skillet over medium high heat. Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 5 minutes or so.
- Add in the tomato paste and saute for 2 minutes, then stir in the ground turkey, garlic, salt, and pepper and sauté while crumbling with a wooden spoon until turkey is browned.
- Stir in your diced tomatoes with juice to deglaze the pan then transfer everything to a slow cooker.
- Add in chicken broth and all seasonings.
- Cover your slow cooker and cook on LOW for 4-6 hours.
- Garnish your soup with freshly chopped parsley before serving. Enjoy!
For Stove Top:
- Heat your oil in a large stockpot over medium high heat. Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes, then stir in the ground turkey, garlic, sea salt, and pepper and sauté while crumbling with a wooden spoon until turkey is nicely browned.
- Add in the diced tomatoes with juices to deglaze the stockpot. Stir in chicken broth and all seasonings.
- Bring your soup to a rapid boil then reduce the heat to LOW, cover, and simmer for 30 minutes, while occasionally stirring.
- Garnish your soup with freshly chopped parsley before serving. Enjoy!
- Instant Pot Instructions:
- Set your Instant Pot to the saute function, and add oil.
- Once oil is hot add in the onions, celery, and carrots. Sauté until veggies are soft, about 4 minutes.
- Stir in the tomato paste and cook for 2 minutes, then stir in the ground turkey, garlic, sea salt, and pepper and sauté while crumbling with a wooden spoon until turkey is nicely browned.
- Add in the diced tomatoes with juices to deglaze the pot. Stir in chicken broth and all seasonings.
- Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
- Garnish your soup with freshly chopped parsley before serving. Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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