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–+ servings
Creamy Turkey Orzo Soup

Cozy Up with Creamy Turkey Orzo Soup for a Heartwarming Dish

Experience the warmth and comfort of Creamy Turkey Orzo Soup, a heartwarming dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinners
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Adds richness and depth during cooking.
  • 0.5 medium onion Finely chopped for best flavor.
  • 2 stalks celery Diced small for quicker cooking.
  • 2 medium carrots Diced small to ensure even texture.
  • 3 cloves garlic Minced to maximize taste.
  • 1 tablespoon all-purpose flour Acts as a thickening agent.
For the Liquid Gold
  • 5 cups chicken stock Use homemade or low-sodium.
  • 0.5 teaspoon Italian seasoning A sprinkle works wonders.
  • 0.5 teaspoon salt Adjust to your liking.
  • 0.25 teaspoon ground black pepper Fresh ground gives the best taste.
For the Heartiness
  • 1.5 cups cooked turkey Shredded for easier mixing.
  • 0.5 cup uncooked orzo Soaks up all the flavors.
  • 0.25 cup heavy cream Adds richness and creaminess.
  • 1 cup baby spinach Wilted in at the end for the best texture.

Equipment

  • medium pot

Method
 

Step‑by‑Step Instructions
  1. In a medium pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add ½ medium chopped onion, 2 diced sticks of celery, and 2 diced medium carrots, cooking for about 5–7 minutes until the vegetables soften and the onion turns translucent.
  2. Stir in 3 minced garlic cloves, sautéing for an additional minute until fragrant and golden.
  3. Sprinkle in 1 tablespoon of all-purpose flour and stir well to combine. Continue cooking for another minute.
  4. Gradually pour in 5 cups of chicken stock while stirring constantly to avoid lumps. Increase the heat and bring to a gentle simmer.
  5. Stir in ½ teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Adjust seasoning as needed.
  6. Add 1 ½ cups of shredded cooked turkey and ½ cup of uncooked orzo. Cook for about 10 minutes.
  7. Stir in ¼ cup of heavy cream and 1 cup of baby spinach. Continue cooking for about 2 minutes.
  8. Ladle the warm soup into bowls and serve immediately with a side of crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. If freezing, keep the soup base separate from orzo.

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