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Italian Turkey & Orzo Soup


Ground turkey soup flavored with fresh oregano, garlic, and crushed red peppers, with whole wheat orzo and spinach. Nutritious and tasty!

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Rate this recipe 4.2/5 (22 Votes)


  • 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


Servings 4
Adapted from


Step 1

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.

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