- Prep Time
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 portobello mushroom caps, cut into bite-size pieces
- 2 cubanelle peppers, seeded and cut into bite-size pieces
- 1 large red bell pepper, seeded and cut into bite-size pieces
- 1 large onion, cut into bite-size pieces
- 1/2 teaspoon crushed red pepper
- Salt and black pepper
- 3 slices white bread, torn
- 1/2 cup milk
- 1 pound ground turkey breast
- 2/3 cup grated parmigiano-reggiano or pecorino-romano cheese, plus more to pass around the table
- 1/3 cup chopped flat-leaf parsley (a generous handful)
- 1 large egg
- 2 cloves garlic, finely chopped
- 1 28 ounce can tomatoes, preferably San Marzano
- 1 32 ounce container (4 cups) chicken broth
- Crusty whole grain bread, to pass around the table
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.