#1,255: Stuffed Pepper-Tomato Soup

I found a recipe for stuffed peppers served IN tomato soup, but I do not like peppers cooked whole so I changed this recipe a little bit to make it an all-in-one dish.  I absolutely loved this soup and have been enjoying eating it as a meal or as a side to something else.  So simple, so delicious.  

Here is the link to the original recipe which I altered.

Stuffed Pepper-Tomato Soup
28 oz can crushed tomatoes
1 c chicken broth
1/2 onion chopped
2 cloves minced garlic
2 tsp basil
2 tsp oregano
3 bell peppers (any color) diced
1/2 lb ground turkey
4 oz mushrooms, chopped
Salt and pepper to taste

In a large pot, combine the crushed tomatoes and chicken broth.  Turn heat to low and simmer the sauce while the ground turkey is cooking and you are chopping the rest of your vegetables.  Sautee onion and ground turkey until turkey is cooked through, breaking into smaller pieces as it cooks.  Just before the turkey is finished cooking add the garlic, basil, oregano, peppers and mushrooms.  Stir to combine and continue cooking for the final few minutes until the ground turkey is done.  Add the turkey/vegetable mixture to the tomato soup and stir to combine.  Season with salt and pepper. 

Turk the heat on the tomato mixture up to medium-high and bring to a low boil.  When it begins to bubble, turn the heat down to medium and continue cooking until peppers are slightly softened and flavors have combined (about 20 minutes).