Heat the oil: Warm olive oil in a large 4-quart Dutch oven over medium heat.
2 tablespoons olive oil
Cook the meat: Add the ground turkey, breaking it up with a wooden spatula as it browns. Season with salt and pepper.
2 pounds ground turkey, 1 teaspoon salt, black pepper to taste
Sauté aromatics: Stir in the onion, garlic, carrots, and Italian seasoning along with the paprika. Cook until the vegetables start to soften.
1 cup brown onion, 1 teaspoon Italian seasoning, 1 teaspoon paprika, chopped parsley for garnish, ¾ cup carrots
Add tomato paste: Stir in the tomato paste and cook until it begins to caramelize.
2 tablespoons tomato paste
Deglaze the pot: Pour in ½ cup of broth, scraping up any brown bits from the bottom of the pot.
5 cups beef or chicken broth
Simmer the soup: Add the remaining broth, cabbage, diced tomatoes, Worcestershire sauce, rice, bay leaves, and additional seasonings. Stir well.
5 cups cabbage, ¼ cups uncooked rice, 14.5 oz diced tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves
Cook: Bring the soup to a boil, then reduce the heat and simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
Serve: Remove and discard the bay leaves before serving. Garnish with fresh parsley and enjoy!
