A comforting and hearty soup inspired by the flavors of stuffed peppers, perfect for a family meal or gathering.
In a large pot, cook the ground turkey over medium heat until browned, breaking it up with a wooden spoon.
Ensure the turkey is fully cooked and no longer pink before proceeding.
Add the chopped bell peppers, diced onion, and minced garlic to the pot. Sauté until the vegetables are softened.
Chop the vegetables into uniform pieces for even cooking.
Stir in the diced tomatoes, tomato sauce, water, smoked paprika, salt, pepper, and Worcestershire sauce. Bring the mixture to a boil.
Use fire-roasted tomatoes for an extra layer of flavor.
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes to allow the flavors to meld.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the cooked rice and fresh parsley, and let the soup heat through for another 5 minutes.
Add the rice just before serving to maintain its texture.
Serve the soup hot, garnished with additional parsley if desired. Enjoy!
Pair with crusty bread for a complete meal.
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