Go Back
+ servings
5 from 13 votes
Leftover Turkey Soup Recipe with Orzo | Thanksgiving Leftovers Idea

Leftover Turkey Soup Recipe with Orzo and Spinach

10 10 10
WW Freestyle: 6
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Delicious and hearty soup loaded with tomatoes, spinach, orzo pasta, and turkey meat. 
Course: Dinner, Soup
Cuisine: American, Italian
Servings: 6 Serves
Calories: 391


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh chopped parsley
  • salt and fresh ground pepper, to taste
  • 4 cups cooked and shredded turkey meat
  • 2 tablespoons tomato paste
  • 1 can (14-ounces) fire-roasted diced tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 8 cups low sodium chicken or vegetable broth
  • 1 1/2 cups orzo pasta
  • 1 bay leaf
  • 1 bag (6 to 8 ounces) baby spinach


  • Heat oil and melt butter in a dutch oven or a large stock pot over medium-high heat.
  • Add onion 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 turkey meat and cook for 2 more minutes, stirring occasionally.
  • Mix in tomato paste and stir in the canned tomatoes; stir in thyme, oregano, and rosemary and cook for 2 minutes.
  • Add broth, orzo, and bay leaf; stir to combine and bring soup to a boil.
  • Lower heat to medium-low and continue to simmer for 10 minutes, stirring occasionally, until pasta is done.
  • Stir in the baby spinach and cook for 1 more minute, or until spinach is wilted.
  • Remove from heat and taste for seasonings. Adjust accordingly.
  • Remove bay leaf and serve.


  • 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 stove top.
  • Make sure the soup is completely cooled.
  • Transfer soup to large heavy duty freezer bags – I divide it into two freezer bags – and freeze the soup for 3 to 4 months.
  • Thaw overnight in the refrigerator.
  • To reheat, add more liquid, stir, and reheat over medium heat on the stove top.
Nutrition Facts
Leftover Turkey Soup Recipe with Orzo and Spinach
Amount Per Serving (1.5 cups)
Calories 391 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 106mg35%
Sodium 287mg12%
Potassium 653mg19%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 5g6%
Protein 33g66%
Vitamin A 3960IU79%
Vitamin C 14.5mg18%
Calcium 69mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: leftover turkey, pasta, thanksgiving leftovers, turkey soup