Turkey Orzo Soup Recipe

Turkey or chicken leftovers make wonderful Turkey Orzo Soup. Orzo can be replaced with any tiny pasta.

– 1 tablespoon olive oil – 1 medium onion, diced – 4 stalks celery, diced – 3 medium carrots, peeled and diced – 3 cloves garlic, minced (about a tablespoon) – 1 teaspoon Italian seasoning – ½ teaspoon kosher salt – ¼ teaspoon black pepper – 8 cups chicken broth – 3 cups diced turkey breast – 1 cup orzo pasta – ¼ cup chopped parsley – 1 lemon, juiced – grated parmesan for topping (optional)



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Heat olive oil in a large pot over medium-high heat. Add onion, celery, and carrot.

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Stir veggies for 5 minutes to soften. Add garlic, Italian seasoning, kosher salt, and pepper and sauté another minute.

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Slowly cook the soup with chicken broth. Stir in the diced turkey and orzo to prevent sticking. Cook orzo for 9 minutes until al dente.

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Add the chopped parsley and lemon juice, and stir to combine. Garnish with grated parmesan cheese.

Calories: 285kcal | Carbohydrates: 28g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 1647mg | Potassium: 642mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5466IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 2mg 


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