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!

Italian Turkey & Orzo Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    teaspoon kosher salt

  • ½

    teaspoon crushed red pepper

  • 1

    (15-ounce) can petite diced tomatoes, drained

  • ¾

    cup uncooked whole-wheat orzo pasta

  • 3

    cups spinach

  • ½

    teaspoon grated lemon rind


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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