Italian Turkey Burger Soup

Let me just say that I have no idea if this is indeed an Italian recipe, but I can tell you that I fed it to an Italian friend and they approved, so there's that.

Some things to note: I like making this soup when it's rainy outside and I need a little warmth in my tummy. This week I made it just because sometimes all the soul needs to feel better is a little homemade soup. I recommend using fresh herbs, but if all you have is dry spices, don't sweat it. Lastly, I always add a few thin wedges of avocado to the top at the time of serving, because it gives the soup a little extra flavor and it looks extra pretty on the plate.

The recipe comes from Art and the Kitchen.

(serves 6)


  • 1½ lbs. ground turkey breast
  • 1 large onion chopped
  • 3 cloves garlic finely minced
  • 2 tbsp. olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cups carrots sliced
  • 11/2 cups celery sliced
  • 1 can diced tomatoes (28 oz) not drained
  • 3 cups beef broth
  • 4 tbsp. tomato paste
  • 1 tbsp. fresh basil (or 1 tsp. dry)
  • 1 tbsp. fresh oregano (or 1 tsp dry)
  • 1 tbsp. fresh thyme (or 1 tsp dry)
  • ½ tsp. chili pepper flakes
  • ¼ cup fresh parsley


  1. Heat olive oil in large skillet.
  2. Add ground turkey, salt, pepper, onion and garlic to skillet and sauté until turkey is browned.
  3. Transfer to Dutch oven or pot.
  4. In same skillet add carrots and celery and sauté just until slightly tender.
  5. Transfer to Dutch oven.
  6. Add tomatoes to skillet to deglaze 
  7. Add beef broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.
  8. Transfer to Dutch oven, stir to combine all ingredients.
  9. Simmer on low heat for 30- 40 minutes.
  10. Add parsley last 5-10 minutes of cooking.


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