Turkey Orzo Soup Recipe
Turkey orzo soup is a simple soup with comforting flavors that’s perfect for using leftover turkey.
Servings: 8
Calories: 262kcal
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 cup onion, diced
- 1 cup celery (about 2 stalks)
- 4 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 cups cooked turkey
- 1 cup orzo pasta
- 8 cups chicken stock
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the meat and vegetables. Dice the onion, celery and carrot. Mince the garlic.
- Cut the turkey into cubes or shred it into bite-sized pieces.
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté 3-4 minutes, until the onion is translucent.
- Add the carrots, celery and minced garlic, and sauté another 4-5 minutes until the vegetables begin to soften.
- Add the turkey, orzo pasta, salt, pepper and Italian seasoning and stir well.
- Pour chicken stock into the pot, and bring the soup to a simmer. Allow the soup to simmer for 10-15 minutes, until the vegetables are tender, and the orzo is cooked through.
- Season with additional salt and pepper, to taste.
Notes
Once cooled leftover soup can be stored in an airtight container in the refrigerator for two days.
The orzo will soften and soak up more broth during storage. Add additional broth as necessary before reheating.
Nutrition
Calories: 262kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 703mg | Potassium: 546mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5178IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg