Turkey Orzo Soup
Cozy, hearty, and ready in just 35 minutes! This turkey orzo soup transforms leftover holiday turkey into a delicious new meal!
Servings: 6
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
Calories: 306kcal | Carbohydrates: 26g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1111mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3736IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg