Direction

1. In a large soup pot, add olive oil, ground turkey, 1½ teaspoons salt, and pepper.
2. Bring the pan to medium-high heat and brown for 5 minutes, breaking up the meat into small pieces and leaving some in bigger chunks for texture as it cooks.
3. Add the onion, garlic, bay leaves, oregano, and thyme, then cook for 4 more minutes (and add more oil if needed).
4. Stir in the chopped bell peppers and cook for 2-3 minutes.
5. Add the beef stock, diced tomatoes, tomato sauce, Worcestershire sauce, and the remaining ½ teaspoon salt.
6. Bring to a simmer and cook for 20-25 minutes over medium heat with the lid slightly cracked (try to keep it at a low simmer), until the peppers are tender.
7. Remove from the heat and stir the rice into the pot OR add the rice to each bowl individually and pour the soup over it.
8. Garnish with fresh chopped parsley and grated parmesan cheese if desired.