Did you grow up eating Hamburger Soup? You know, the hearty, tomato based soup made with ground beef, mirepoix (onion, celery, carrot), and potatoes? It’s a classic recipe in my neck of the woods, perfect for making ahead and bringing to a potluck or campout. I’m quite pleased to present you with a slightly lightened up version here, made with ground turkey, AND the speed and convenience of the Instant Pot. I’ve also included slow cooker and stovetop directions so everyone can make it, whatever method you prefer.
This is the perfect recipe to make ahead and freeze or have on hand in your fridge to heat and serve on a busy day. We will often enjoy this soup with some of my Grandma’s buns she graciously makes for us quite regularly, a slice of fresh buttered 100% Whole Wheat Bread, or biscuits, nice and warm from the oven (my two favourite recipes are Cheese & Chive Sourdough Biscuits, and these Almond Flour Biscuits – a great low carb option).
This soup is gluten and dairy free, making it a versatile option to bring to a new mama or anyone in need of a nice hot meal. If you want to make it “low carb” you can simply omit the potatoes or replace them with peeled and diced rutabaga or turnips, if desired. I’ve made this with and without adding frozen peas at the end, and both ways are delicious! I tend to like to pack as many vegetables as I can into my soups so we usually have it with, but you can do whatever you prefer.
I adapted this recipe from this delicious recipe I found from Art and the Kitchen. I added potatoes to make it more substantial for my hungry tribe, added my signature flavour boosting ingredients (Worcestershire sauce, coconut aminos, and maple syrup), and dabbled with the timing to find the perfect way to make it in the Instant Pot. Instant Pots were MADE for soup making people, it could not be easier. Once you’ve browned the meat and sautéed your veggies, you simply add the rest of the ingredients, throw on the lid, and pressure cook for 15 minutes. Perform a quick pressure release and that Instant Pot will keep your soup warm as long as you need it, meaning you could make this at any point in the day when you have time and let it stay warm until whenever you need it. I work part-time a few nights a week, so this is such a handy option for me to be able to make a nice hot meal for my family ahead of time AND have supper for myself before I head out. If you have a busy household with kids’ activities and such, this would also be a great option – everyone can have their hot soup when their schedules allow!
I hope you and yours enjoy this hearty, flavourful soup. Be sure to let me know in the comments which cooking method you went with and what you thought of it! I love hearing how the recipes go for you all. Talk to you soon 🙂
Italian Turkey Burger Soup (Instant Pot, Slow Cooker, or Stovetop)
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs ground turkey
- 2 tbsp Italian Seasoning
- pinch red pepper flakes
- 1 large onion, finely diced
- 3-4 large carrots, peeled and sliced (half moons for large carrots) about 1.5 cups
- 3-4 ribs celery, sliced or diced about 1.5 cups
- 2 small yukon gold potatoes, diced (I don't peel mine)*
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 3 cloves garlic, minced
- 1 small (6oz) can tomato paste
- 1 28 oz. can diced tomatoes with juices
- 4 cups beef broth or chicken broth
- 2 tbsp Worcestershire sauce certified gluten free if necessary
- 1 tbsp coconut aminos or soy sauce
- 1 tsp pure maple syrup
- 1 cup frozen green peas optional
- 1/4 fresh parsley optional garnish
Instructions
Instant Pot:
- Set Instant pot to Sauté mode. Add the olive oil, ground turkey, onion, Italian Seasoning, and red pepper flakes and sauté until turkey is browned and fully cooked through and onion is translucent.
- Add the carrots, celery, and potatoes, salt and pepper, and sauté until slightly softened, a couple minutes.
- Add garlic and tomato paste and sauté for another minute. Turn off sauté mode.
- Add remaining ingredients (except peas and parsley) and stir to combine.
- Pressure cook for 15 minutes, followed by a quick pressure release. If using peas, add them now. Stir in and allow a few minutes to cook through. Ladle in bowls garnished with fresh parsley to serve.
- Ladle in bowls garnished with fresh parsley to serve.
Slow Cooker:
- In a large skillet over medium low heat, add the olive oil, ground turkey, onion, Italian Seasoning, and red pepper flakes and sauté until turkey is browned and fully cooked through and onion is translucent.
- Add the carrots, celery, and potatoes, salt and pepper, and sauté until slightly softened, a couple minutes.
- Add garlic and tomato paste and sauté for another minute. Add mixture to the slow cooker.
- Add remaining ingredients (except peas and parsley) to the slow cooker and stir to combine.
- Slow cook for 3-4 hours on high or 6-8 hours on low. Add frozen peas, if using, and stir to cook through for a couple minutes. Ladle in bowls garnished with fresh parsley to serve.
Stovetop:
- In a large dutch oven or pot over medium low heat, add the olive oil, ground turkey, onion, Italian Seasoning, and red pepper flakes and sauté until turkey is browned and fully cooked through and onion is translucent.
- Add the carrots, celery, and potatoes, salt and pepper, and sauté until slightly softened, a couple minutes.
- Add garlic and tomato paste and sauté for another minute, scraping up the brown bits from the bottom of the pan.
- Add remaining ingredients (except peas and parsley) and bring to a boil.
- Simmer on low heat, covered, for 30-40 minutes. Add frozen peas, if using, and stir to cook through for a couple minutes. Ladle in bowls garnished with fresh parsley to serve.
Notes
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Instant Pot (8 Quart) – This is my most used kitchen appliance, I am obsessed with this thing! It saves me so much time and hassle in the kitchen and serves so many purposes that I think it is definitely worth the purchase. My favourite things to make are hard boiled eggs, rice, whole chickens, broth, pulled beef and pork, chili, soups, ribs, mac’n’cheese…. the list goes on!
Gluten Free Worcestershire Sauce – Worcestershire sauce is a staple ingredient for me for adding flavour to all sorts of soups, sauces, and meat dishes. I didn’t even realizes that the brand I was using had gluten in it, but thankfully gluten free Worcestershire sauce is readily available! Look for the ingredients to list “distilled vinegar” rather than “malt vinegar” to ensure it is gluten free, like this one from French’s.
Coconut Aminos – This is an excellent healthy substitute for soy sauce. It is gluten free, soy free, much lower in sodium than soy sauce, and packed with amino acids and active enzymes. And it tastes delicious, very similar to soy sauce.
