Ingredients :

• Italian Turkey Sausage — This is what gives the soup its character—fennel, pepper, mild chili. Look for it in the deli or specialty aisle. If unavailable, use ground beef alone and add a pinch of ground fennel and a bit of Cayenne pepper to approximate the flavor profile.
• Ground Beef — An 80/20 mix (80% lean, 20% fat) makes the soup much more flavorful than extra-lean beef. The fat melts into the broth, giving it body.
• Balsamic Vinegar — Surprising in a soup, but it does exactly what it’s supposed to: a slight acidity and a touch of sweetness that balances the tomato. A splash is enough. No need for the expensive vintage.
• Chicken Broth — Six cups is the foundation of it all. Homemade if you have it, store-bought carton otherwise. Taste at the end of cooking before salting—industrial broth can already be quite salty.