In a Dutch oven or soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms, peppers and onion and cook until tender, 7 to 8 minutes. Season with the crushed red pepper and salt and black pepper to taste.
While the vegetables are working, soak the bread in the milk for 5 minutes. Add the turkey, cheese, parsley, egg and garlic; season with salt and black pepper. Mix to combine.
Add the tomatoes to the pot and break up with a wooden spoon. Add the chicken broth and bring to a boil. Form a 2-inch meatball with the turkey mixture and drop into the stoup; repeat with the remaining turkey mixture. Cover the pot, lower the heat and simmer the stoup for 10 minutes.
Serve the stoup in shallow bowls with extra cheese and plenty of bread for mopping.