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This cozy turkey orzo soup is the ultimate way to use up leftover turkey! It’s hearty, herb-loaded, and comes together in about 30 minutes.
Try our Broccoli Cheddar Orzo Soup or Lemon Chicken Orzo Soup next.
Why you’ll love it
A little secret: this is our favorite post-holiday tradition. After all the big meals and fancy sides, sometimes you just want a warm bowl of something simple. This turkey orzo soup is exactly that—comforting, flavorful, and a total fridge cleanout win.
The broth is rich with herbs and has just a tiny kick from the hot sauce. You won’t taste heat, just depth. And the orzo? It’s like tiny little pasta pillows in every spoonful.
This soup is totally customizable with whatever veggies you have on hand, and it’s a great way to stretch leftover turkey into a whole new meal!
What you’ll need
- Butter and olive oil – this combo gives you the best of both worlds: rich flavor and a higher smoke point.
- Mirepoix – that’s fancy talk for onion, celery, and carrots. The holy trinity of soup.
- Garlic – because garlic makes everything better.
- Worcestershire and hot sauce – trust us on these. They add a savory, subtle depth without being overpowering.
- Chicken broth – or use turkey broth if you made some from your carcass. Gold star for you!
- Leftover turkey – shredded or diced, whatever you’ve got.
- Orzo – this rice-shaped pasta is perfect for soup. Find it in the pasta aisle.
- Dried herbs – basil, oregano, parsley, and sage give this soup its cozy, herbaceous vibe.
Helpful Tips
- We like to save our turkey carcass and make homemade stock. It takes this soup to another level!
- Toss in a Parmesan rind while the soup simmers. It melts into the broth and adds incredible umami flavor.
- Cook your orzo separately—this is key! If you add it directly to the pot, it’ll absorb all your beautiful broth during storage.
How to make turkey orzo soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Heat butter and olive oil in a large soup pot. Add your onion, celery, and carrots and cook until softened, about 5 minutes.
- Stir in the garlic, Worcestershire, hot sauce, bay leaf, and all those lovely dried herbs.
- Pour in the broth and bring it to a gentle boil. Add your shredded turkey.
- Reduce the heat and let it simmer uncovered for 15 minutes so all those flavors can get to know each other.
- Meanwhile, cook your orzo separately until al dente. Drain it and add it directly to serving bowls.
Substitutions and variations
- Use chicken instead of turkey if you’re not working with holiday leftovers. Rotisserie chicken works great!
- Swap the orzo for small pasta shells, ditalini, or even egg noodles.
- Add some fresh spinach or kale in the last few minutes of simmering for extra greens.
- Throw in some diced potatoes or white beans if you want it even heartier.
- Leave out the hot sauce if you’re cooking for little ones or spice-averse eaters.
What to serve with turkey orzo soup
We love a crusty piece of sourdough bread on the side for dipping.
A simple side salad with easy Italian vinaigrette is always a good call.
Or go all out with some Garlic Bread in Air Fryer or Easy Garlic Naan Bread Recipe.
Leftovers and storage
Store the soup and orzo separately in airtight containers in the fridge for up to 4 days. This keeps the pasta from getting mushy.
Reheat on the stovetop over medium heat, adding a splash of broth if needed.
You can freeze the soup (without the orzo) for up to 3 months. Just cook fresh orzo when you’re ready to serve!
❓FAQs
We don’t recommend it! Orzo is a little pasta sponge and will soak up all your broth if it sits in the pot. Cook it separately and add it to individual bowls right before serving. Your future leftover self will thank you.
Any small pasta works great here. Try ditalini, acini di pepe, small shells, or even egg noodles. You could also use rice if you want to make it gluten-free—just adjust the cooking time accordingly.
After your holiday meal, toss the turkey carcass into a big pot with water, onion, celery, carrots, and a bay leaf. Simmer for 2-3 hours, strain, and you’ve got homemade turkey stock. Use it in place of the chicken broth for incredible depth of flavor.
Absolutely! Make the soup base and store it in the fridge for up to 4 days. Just keep the orzo separate and cook it fresh when you’re ready to eat. The flavors actually get better overnight!
It sure is! This soup is loaded with lean protein from the turkey, fiber-rich vegetables, and a reasonable amount of carbs from the orzo. It’s a balanced, warming meal that’s lighter than cream-based soups.
More Orzo Soups to Try!
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Turkey Orzo Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 7 cups chicken broth, or substitute with turkey broth or stock
- 1 bay leaf
- 3 cups leftover turkey, diced or shredded
- 1 cup orzo pasta, uncooked
Seasonings
- 1 teaspoon EACH: dried basil, dried oregano, and dried parsley
- ½ teaspoon dried sage
- ¼ teaspoon black pepper
Instructions
- Sauté the vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add onion, celery, and carrots; cook for about 5 minutes until softened. Stir in garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings.
- Build the broth: Pour in chicken (or turkey) broth and bring to a gentle boil. Stir in diced turkey. (Pro Tip: Add a Parmesan rind or turkey bones for extra flavor.)
- Simmer: Reduce heat and simmer uncovered for 15 minutes.
- Cook the orzo: In a separate pot, cook orzo until al dente. Drain and add to serving bowls.
- Serve: Ladle hot soup over the orzo and garnish with fresh parsley or a squeeze of lemon juice if desired. (Avoid adding orzo directly to the soup pot—it absorbs too much broth during storage.)
Notes
- Don’t skip cooking the orzo separately! This is my #1 tip. Orzo absorbs liquid like crazy, so if you add it directly to the pot, you’ll end up with mushy pasta and no broth by the next day. Cook it separately and add it to individual bowls when serving.
- Make it richer: Toss in a Parmesan rind while the soup simmers. It melts into the broth and adds amazing savory depth. Fish it out before serving!
- Use homemade turkey stock: If you saved your turkey carcass, simmer it with water, onion, celery, and carrots for 2-3 hours. Strain and use in place of chicken broth. Game changer!
- Adjust the heat level: The hot sauce adds depth, not spice. But if you’re cooking for kids or spice-sensitive eaters, feel free to leave it out entirely.
- Best veggies to add: Stick with the classic mirepoix, or toss in zucchini, green beans, spinach, or kale. Add sturdy veggies early and delicate greens in the last 2-3 minutes.
- Protein swaps: No leftover turkey? Use rotisserie chicken, roasted chicken, or even cooked shredded pork. Same amounts work perfectly.
- Pasta swaps: Ditalini, small shells, acini di pepe, or egg noodles all work great. For gluten-free, try rice or gluten-free small pasta.
- Make ahead tip: The soup base (without orzo) tastes even better the next day! Make it ahead and store in the fridge for up to 4 days. Cook fresh orzo when ready to serve.
- Storage: Keep soup and orzo in separate airtight containers in the fridge for up to 4-5 days.
- Freezing: Freeze the soup (without orzo) for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Cook fresh orzo when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this with leftover Thanksgiving turkey and it was perfect! Light but still hearty, and the orzo gave it such a nice texture. I’ll be making this again soon.
Thank you, Jessica! Love that you used your leftovers for it — such a cozy way to make them shine. So happy you enjoyed the recipe!
Such a cozy soup! I made it after roasting a turkey breast and it was the perfect way to use up leftovers. Light but super satisfying.
Thanks so much, Karen! 🥰 Love that you used leftover turkey — it really makes this soup shine!