A hearty Italian-inspired soup recipe loaded with tomatoes, spinach, orzo pasta, and leftover turkey meat. It's the best way to use up Thanksgiving leftovers!
Heat the oil and melt the butter in a Dutch oven or a large stock pot set over medium-high heat.
Add the onions and sauté for 2 minutes. Add carrots, celery, garlic, and parsley; season with salt and pepper and continue to sauté for about 3 minutes.
Stir in the turkey meat and cook for 2 more minutes, stirring occasionally.
Mix in the tomato paste and stir in the canned tomatoes; stir in thyme, oregano, and rosemary and cook for 2 minutes.
Add the broth, orzo, and bay leaf; stir to combine and bring the soup to a boil. Lower heat to medium-low and continue to simmer for 10 minutes, stirring occasionally, until the pasta is tender.
Stir in the baby spinach and cook for 1 more minute or until the spinach is wilted.
Remove from heat and taste for seasonings. Adjust accordingly.
Use up your vegetables and make this soup with anything from bell peppers to broccoli. It’s an excellent way to clear out your fridge.
Try it with chicken. Substitute turkey with shredded roast or rotisserie chicken for year-round enjoyment.
Add heat. For spiciness, include some crushed red chili flakes.
Switch the pasta. No orzo? Use rotini, ditalini, fusilli, or rotelli instead.
To Store: Transfer completely cooled turkey soup to an airtight container. Keep refrigerated for up to 4 days. To reheat, add more liquid, stir, and reheat over medium heat on the stovetop.
To Freeze: Make sure the soup is completely cooled. Transfer the soup to large, heavy-duty freezer bags (I divide it into two freezer bags), and freeze it for 3 to 4 months. Thaw overnight in the refrigerator.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.