Warm and cozy, creamy turkey orzo soup is wholesome, hearty, and filling, packed with so much flavor. This delicious one-pot meal made with leftover turkey, orzo pasta, vegetables, and spinach is pure comfort food in a bowl. It has all the vibes of a classic noodle soup but is just so much more creamier. It’s a family favorite and the easiest weeknight meal to make in just 30 minutes.
Prep Time: 10 minutes | Cook Time: 20 minutes | Category: Soup | Method: Stovetop | Cuisine: American
Table of Contents
INGREDIENTS
- 2 tablespoons olive oil
- ½ medium onion, chopped finely
- 2 sticks of celery, diced into small cubes
- 2 medium carrots, diced into small cubes
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 5 cups chicken stock
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 + ½ cups cooked turkey, shredded
- ½ cup uncooked orzo
- ¼ cup heavy cream
- 1 cup baby spinach
INSTRUCTIONS
- Heat olive oil in a 4 qt Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Add garlic and sauté for one minute.
- Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt, and pepper. Stir to combine.
- Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted about 1 minute. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).
NOTES
- Turkey: This is a great way to use leftover turkey from a whole roast turkey, slow cooker turkey breast, or juicy roasted turkey breast. You can also easily substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover roast chicken or a store-bought rotisserie chicken.
- How to store: Creamy turkey orzo soup is best served immediately. You can store leftovers in the refrigerator for up to 3-4 days. Store it in the pot (covered with the lid) or transfer to an airtight container.
- How to freeze: Allow the soup to cool to room temperature first, then transfer it into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
- How to reheat: Reheat on the stove over medium heat for a few minutes until warmed through. Note that the orzo will continue to soak up water and expand almost double or triple its size.
- To reheat, you will likely need to add a little water to thin out the soup again.
