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!

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!