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Easy Turkey Burger Soup

Course: Dinner, Recipes
Servings: 6

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!