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One-Pot Cheesy Turkey & Pepper Soup
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One-Pot Cheesy Turkey & Pepper Soup

One-Pot Cheesy Turkey & Pepper Soup
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 bowls
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Base:
  • 1 Tbsp extra-virgin olive oil
  • 1 lb ≈450 g ground turkey (or extra-lean ground chicken)
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 bell peppers ½ each red, yellow, green, seeded & diced (~3 cups total)
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp freshly cracked black pepper
For the Broth & Veggie “Rice”:
  • 4 cups low-sodium chicken broth
  • 1 14 oz / 400 g can crushed tomatoes (with juice)
  • 2 cups frozen cauliflower rice or finely chopped fresh
  • 1 cup fresh sliced mushrooms optional
  • ½ cup shredded sharp cheddar cheese
  • 2 Tbsp chopped fresh parsley or cilantro

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Once shimmering, add the ground turkey and cook, breaking apart with a spatula, until just browned (about 4 minutes). You’ll smell the savoury turkey browning.
  2. Add the diced onion and minced garlic; sauté for 2 minutes until translucent and fragrant, stirring until you hear a gentle sizzle from the garlic.
  3. Stir in the diced bell peppers, smoked paprika, oregano, salt and pepper. Cook another 2 minutes, letting the peppers soften slightly and release their bright aroma.
  4. Pour in the chicken broth and crushed tomatoes with their juices. Bring to a gentle boil, then reduce heat to a simmer.
  5. Add the cauliflower rice (and mushrooms if using). Cover and simmer for 8 minutes until the vegetable rice is tender and the peppers have softened.
  6. Remove from heat and stir in the shredded cheddar cheese until melted and fully incorporated. The soup should now have a creamy texture, with cheese swirl ribbons through the broth.
  7. Ladle into bowls, sprinkle with fresh parsley (or cilantro) and serve immediately. Enjoy the contrast of tender veggies, warm broth and the slight cheddar richness that makes it feel indulgent yet light.
  8. Tips & Variations
  9. Tip 1: For best texture, use frozen cauliflower rice—no need to pre-cook. It softens gently in the simmering broth.
  10. Tip 2: To boost flavour, allow the broth to simmer uncovered for 1-2 minutes before adding the cauliflower rice, so excess liquid evaporates and the flavours concentrate.
  11. Tip 3: If you prep ahead, keep the cheese separate and stir it in just before serving so it melts fresh and gives that creamy swirl.
  12. Variation A (Vegetarian): Replace ground turkey with 1½ cups cooked lentils or chickpeas and use vegetable broth instead of chicken.
  13. Variation B (Spicy Kick): Add ½ tsp chili powder and a dash of hot sauce when you add the paprika. Top with diced jalapeños for extra heat.
  14. Variation C (Rice Swap): For a higher-carb version, substitute 1 cup cooked brown rice for the cauliflower rice and simmer until tender (~12 minutes).
  15. Make-Ahead Option: Prepare the base through step 4, cool and refrigerate. When ready to serve, reheat, add cauliflower rice and cheese, finish as directed.

Notes

  • Protein: ~28 g
  • Carbohydrates: ~12 g
  • Fat: ~14 g
  • Fiber: ~4 g
  • Sugar: ~5 g
  • Sodium: ~520 mg