Italian Turkey Orzo Soup Recipe 425

ITALIAN TURKEY & ORZO SOUP RECIPE - (4.2/5)

Italian Turkey & Orzo Soup Recipe - (4.2/5) image

Provided by bridgetinma

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
12 ounces 93% lean ground turkey
1 tablespoon chopped fresh oregano
4 ounces sliced cremini mushrooms
5 garlic cloves, chopped
3 cups unsalted chicken stock (such as Swanson)
2 cups water
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 (15-ounce) can petite diced tomatoes, drained
3/4 cup uncooked whole-wheat orzo pasta
3 cups spinach
1/2 teaspoon grated lemon rind

Steps:

Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble. Add oregano, mushrooms, and garlic; sauté 5 minutes. Add stock, 2 cups water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil. Add orzo; cook 7 minutes. Stir in spinach and rind; cook 2 minutes. Serve immediately.

ITALIAN TURKEY SOUP

Italian Turkey Soup image

Categories Soup/Stew Pasta turkey Quick & Easy Dinner Lunch Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked turkey
Grated Parmesan cheese

Steps:

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls. Serve, passing cheese separately.

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