Rachael Ray Every Day

Gallery

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement