One of my favourite soup recipes Italian Turkey Burger Soup, both healthy and hearty made with lean ground turkey. Easy to make in less than an hour!
With the colder temperatures starting to set in what could be more comforting than a warm bowl of soup. This recipe for Italian Turkey Burger Soup makes a terrific lunch but so hearty it can definitely serve as a main course meal.
I am always looking for tasty ways to use healthy, lean, ground turkey breast. The problem with ground turkey is that it can taste dry and flavourless; not so with this recipe! Moist lean turkey meat with scrumptious flavour.
The combination of fresh oregano, thyme and basil with a tomato base add robust flavour to this exceptionally delicious soup. I usually use fresh herbs from my garden which I transfer indoors for the winter. They add superior flavour over dried, but if need be, dried herbs will still taste awesome in this recipe. Be sure to double up the recipe as this soup is even better the next day. Put in a thermos for school lunches your children will love!
Italian Turkey Burger Soup
One of my favourite soup recipes Italian Turkey Burger Soup, both healthy and hearty made with lean ground turkey.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 232kcal
Ingredients
- 1 1/2 lbs ground turkey breast
- 1 large onion chopped
- 3 cloves garlic finely minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups carrots sliced
- 1 1/2 cups celery sliced
- 1 can diced tomatoes not drained 28 oz
- 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
- 1/2 tsp chili pepper flakes
- 1/4 cup fresh parsley
Instructions
- Heat olive oil in large skillet.
- Add ground turkey, salt, pepper, onion and garlic to skillet and sauté until turkey is browned.
- Transfer to Dutch oven or pot.
- In same skillet add carrots and celery and sauté just until slightly tender (not too soft).
- Transfer to Dutch oven.
- Add tomatoes to skillet to deglaze (love the extra flavour that comes from the browned bits in skillet).
- Add beef broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.
- Transfer to Dutch oven, stir to combine all ingredients.
- Simmer on low heat for 30- 40 minutes.
- Add parsley last 5-10 minutes of cooking.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 926mg | Potassium: 885mg | Fiber: 3g | Sugar: 6g | Vitamin A: 122.9% | Vitamin C: 22.9% | Calcium: 8.6% | Iron: 16.2%
Be sure to try these other terrific soup recipes! Ham and Bean Soup and Homemade Mushroom Soup
I cooked this as a one pot soup, browning the ground turkey with all the veggies. I deglazed the pot with a 1/2 cup of white wine and the tomato paste, then added the broth and tomatoes. While simmering I added a bayleaf. To serve I added quinoa that I had cooked separately. I wanted a grain with my burger soup, figured quinoa would be a good addition to a healthy soup. Made a great hearty fall soup.
Is there any nutritional facts for this?
Hi Cynthia, I have added the nutritional facts to the recipe.
How long should I set if cooking in the crock pot?
Hi Joe, I haven’t made this in the slow cooker, but I thinking about 3 hours
Delicious!! Just made a few changes – I doubled the broth and garlic, only used a 14 oz can of diced tomatoes (I don’t like a heavy tomato flavor for my soups) and added potatoes to sauté with the carrots and celery. I also seasoned the turkey while cooking with taco seasoning. It made it a bit spicy which I loved and topped with an Italian cheese blend! Loved it!
I made this tonight in my Instant Pot and it was very tasty! I added a half can of corn and only 2 cups of the broth. I also only had a 14 oz can of fire roasted diced tomatoes. I sautéed everything and then let it cook on high pressure for 15 minutes and it was perfectly done. Next time I’ll add less dried oregano- 1 tsp made it a very prominent flavor. I sprinkled a bit of Parmesan cheese on top to serve. I’ll definitely make this again!
wonder adaptations Sarah!
Great recipe! I’m actually having a bowl for lunch right now! 🙂
Would it work to use chicken broth instead of beef broth? 2 people in my family cannot eat beef. I guess it wouldn’t be as flavorful.
Hi Linda, yes chicken broth will work.
Very tasty soup and quick and easy to make! I didn’t have fresh spices on hand so I used an Italian blend spice instead.
Hi Paula, I made it with dried spices as well, glad you enjoyed the recipe!
Love this soup! Easy to make delicious to enjoy! I topped each bowl with shaved Parmesan. Extra yummy!
Thanks Sue, this soup is one of my go to favourites!
Amazing healthy soup, great flavours and I had everything on hand. I purposely left off the garlic and increased the chilli, its for my lunches this week asked don’t want to be eating garlic in work. Fab,
Thanks Lorraine, great way to adapt the recipe to your liking!
I made this soup in the instant pot… just threw everything in and it turned out sooo good! Only changes I made were to add additional garlic cloves (total 6) and 8 cups of beef broth instead of three… I wanted more broth… will definitely make again… thank you!
Thanks GG, great to know the recipe works well in an instant pot.