Stuffed Pepper Soup with Ground Turkey

Two bowls filled with stuffed pepper soup, resting on a gray napkin.

4.45 from 9 votes

Stuffed Pepper Soup with Ground Turkey

Stuffed pepper soup has all of the fantastic flavors of a classic stuffed pepper recipe, with the comfort of a hot bowl of soup.

Prep Time10

Cook Time55

Total Time1 5

Course: Soups

Cuisine: American

Keyword: Easy Soup Recipe, Stuffed Pepper Soup

Servings: Servings

Calories: 259.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 pound lean (93%) ground turkey
¾ teaspoon kosher salt divided
¾ teaspoon ground pepper divided
2 teaspoons olive oil
½ yellow onion chopped
1 medium carrot diced
1 stalk celery diced
3 garlic cloves minced
1 teaspoon Italian seasoning
2 bay leaves
1 large green bell pepper chopped
½ large red bell pepper chopped
1 (14 oz.) can crushed tomatoes (preferably no salt added)
1 (14 oz.) can tomato sauce (preferably no salt added)
3 ½ cups chicken broth
½ cup instant brown rice (dry)
3 tablespoons minced flat-leaf parsley
Salt and pepper to taste

Instructions

Heat a large nonstick saucepan over medium-high heat and lightly coat with cooking spray.
Add the ground turkey and season with ½ teaspoon salt and ½ teaspoon pepper. Cook, crumbling with a wooden spoon, until the turkey is cooked through. Transfer to a bowl and discard any liquid.
Heat the olive oil in the same saucepan, reducing the heat to medium.
Add the onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the garlic, Italian seasoning and bay leaves. Cook for 1 minute.
Add the green and red bell pepper, crushed tomatoes, tomato sauce, chicken broth, cooked ground turkey, ¼ teaspoon salt and ¼ teaspoon pepper to the saucepan. Stir to combine.
Bring the mixture to a boil, then reduce heat so that the soup cooks at a lively simmer. Cook for 25 minutes.
Add the instant brown rice and cook for additional 10 minutes, or until the rice is tender.
Remove from the heat, remove and discard the bay leaves, stir in the parsley and adjust the seasoning, if necessary. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition