Turkey Orzo Soup

I love that the cooler weather is approaching. It means more soup like this Turkey Orzo Soup. I will purposely buy a whole turkey or just the breast and roast it on a Sunday afternoon, knowing that I will almost always have leftovers. The recipe below calls for chicken or vegetable broth; however, I've also used homemade turkey stock made from boiling the carcass with some onions, celery and carrots after all the meat has been carved from the bone. This soup is simple to make and really warms you from the inside out on a cool day.


Turkey Orzo Soup
Prep Time: 10 minutes          Yield: 7 cups
Cook Time: 25 minutes         Serving: 1 cup
Total Time: 35 minutes

Ingredients

• 1 c. Carrots, small dice
• 1/4 c. Red Onion, small dice
• 2 Stalks Celery, small dice
• 1 tbs. Extra Virgin Olive Oil
• 1 tbsp. Fresh Parsley, chopped
• 1 c. Turkey, cooked and chopped
• 4 c. Chicken or Vegetable Broth
• 2 c. Water
• 1/2 c. Orzo

Directions

1. Heat the oil in a large pot over low heat; then add in the carrots, onion and celery. Allow the vegetables to sweat and soften for approximately 3-5 minutes. 
2. Add the parsley, turkey, broth, water and orzo. Mix well. 
3. Bring mixture to a boil, then reduce to a simmer over low heat for 15-20 minutes or until the pasta is cooked through. 

Enjoy! 

Nutrition Facts per Serving

Calories 91, Carbs 8.4g, Fat 3.2g, Protein 7.2g, Fiber 1.1g, Sugar 1.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Turkey Orzo Soup Shopping List

Italian Vegetable Beef Soup with Orzo

Did you ever make a roast for dinner on a Sunday afternoon and wind up with left over meat and vegetables? I do it all of the time. I guess it's the Italian in me that always wants to make sure I have enough food just in case! I also like to call this my "Everything but the kitchen sink" soup since I use up whatever I have laying around in the fridge. If you don't have leftovers, you can use frozen vegetables and go to your local deli counter for a thick slice of store made roast beef. It's so flavorful, hearty and comforting, especially on a cold, rainy day. 

Italian Vegetable Beef Soup with Orzo
1 c. Beef, cooked and diced (I used leftover Roast Beef)
1 c. Carrots, sliced
2 Stalks Celery, washed and chopped
1/4 c. Red Onion, diced
1/2 c. Cut Green Beans, cooked
1/2 c. Corn
1 tsp. Dried Oregano
1 tsp. Dried Parsley
1 tsp. Dried Basil
7 c. Low Sodium Beef Broth
2 c. Water
1/4 c. Orzo (rice shaped pasta)
Directions:
1. In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water. 
2. Bring to a boil, then let simmer for 45 minutes. 
3. Add in the orzo and let simmer for another 15 minutes or until the orzo is soft. Makes 8 cups. 

*Nutritional Information per Cup: Calories 87, Carbs 4.6g, Fat 2.4g, Protein 11.2g, Fiber 1.2g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!