- 6
5/5
(1 Votes)
Ingredients
- 1 Tbsp Vegetable Oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 1 zucchini, chopped
- 3 Tbsp Tomato Paste
- 1 Tbsp Herbes de Provence
- 2 cartons (32 oz each) low sodium chicken broth
- 1/2 cup orzo pasta
- 1 pkg (4 oz) Mushrooms
- 3 cups Turkey Breast, chopped
- Salt and pepper to taste
- 2 Tbsp fresh parsley, chopped
Preparation
Step 1
Heat oil in stockpot on MEDIUM-HIGH until oil faintly smokes; reduce heat to MEDIUM. Add onions, tomato paste and carrots and celery; sweat (soften without browning) 3-5 min.
Stir in herbes and broth; return heat to MEDIUM-HIGH. Bring to simmer. Add orzo and mushrooms; cook 10 min.
Add turkey and zucchini; cook about 5 min or until pasta and vegetables are tender. Season to taste with salt and pepper; garnish with parsley.
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