#1,363: Italian Turkey Burger Soup (paleo)

I am loving this soup recipe, but I am finding I'm loving it even more the longer it sits in the fridge.  I think the extra time is bringing out the flavor more, so this is definitely a great make-ahead recipe!  Two thumbs up for me on this one!!

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

11/2 cups celery sliced

1 can diced tomatoes (28 oz) not drained

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

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 the pan, then add the 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.