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Italian Turkey Burger Soup (Instant Pot, Slow Cooker, or Stovetop)

This is a play on a traditional Hamburger Soup, lightened up using ground turkey. It is gluten and dairy free and can be prepared in the Instant Pot, Slow Cooker, or Stovetop! This super flavourful, hearty soup is sure to become a favourite in your family's rotation.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Italian
Keyword: Dairy free, gluten free, ground turkey, hamburger soup, instant pot
Author: Garnish at Home, adapted from Art and the Kitchen

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

*you can substitute sweet potatoes for the potatoes or for a low carb option, either omit them or substitute with peeled, diced rutabaga or turnips.