Turkey Soup With Orzo And Spinach Recipes
TURKEY SOUP WITH ORZO AND WHITE BEANS
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
- Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.
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5/5 (4)Total Time 30 minsCategory SoupCalories 183 per serving
- Heat olive oil in a 4 qt Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Add garlic and sauté for one minute.
- Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.
- Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted, about 1 minute. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).
TURKEY AND ORZO SOUP WITH SPINACH | FOR THE LOVE OF …
From fortheloveofcooking.net
Reviews 21Servings 8Cuisine AmericanCategory Main, Soup
- Prepare the broth. Click on the link up above for broth recipe. Instead of a chicken carcass use the leftover turkey carcass. This step takes four hours for a good broth flavor.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery; stir often for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the broth and leftover turkey then season with sea salt and freshly cracked pepper, to taste (if needed). Cover with a lid and let the soup simmer for 30-40 minutes, stirring occasionally.
- Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.
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5/5 (18)Total Time 30 minsCategory SoupCalories 371 per serving
- Heat about 2-3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Sauté garlic, onion, carrots and celery until softened, about 6-8 minutes. Add thyme and dried oregano. Cook for another minute until fragrant, stirring.
- Add the chicken broth and bring to a boil. Then, add shredded turkey and the uncooked orzo. Season with salt and pepper to taste if needed. Bring to a boil and lower heat to simmer for about 15 minutes, half-covered or uncovered, until orzo is tender or cooked to taste. Optional: add some water and simmer if you think the broth is too strong (it depends on which brand of broth you use).
- Remove from heat. Add freshly chopped Italian parsley. If desired, serve with a lemon wedge on the side, it adds brightness to the soup. Enjoy!
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