Turkey Vegetable Soup Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • ½ cup dried orzo
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 (15-ounce) can diced tomatoes
  • 2 red bell peppers, chopped
  • 2 cups diced or shredded turkey
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 teaspoon dried oregano
  • ½ cup frozen peas
  • 5 ounces baby spinach
  • salt and pepper, to taste
  • 2 tablespoons fresh parsley, to garnish
Directions
  1. Cook orzo according to package directions, then set it aside.
  2. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat.
  3. When the oil starts shimmering, add the onion, carrots, and celery and cook for 3 to 4 minutes until they begin to soften.
  4. Add the garlic and cook for another minute, until fragrant.
  5. Add the broth, diced tomatoes, bell peppers, turkey, bay leaves, thyme sprig, and oregano to the pot.
  6. Bring the contents to a boil and then reduce the heat to a simmer.
  7. Simmer for 15 minutes, until all of the vegetables are soft.
  8. Next, stir in the peas and the baby spinach.
  9. Cook for 3 to 5 minutes until the peas are heated through and the baby spinach has wilted.
  10. Remove the pot from the heat and stir in the cooked orzo.
  11. Discard the bay leaves and thyme sprig.
  12. Serve immediately, garnished with fresh parsley.