We made two turkeys for Thanksgiving this year. The whole family was gathering at my sister’s and we do love our turkey! That’s a lot of carcass to make bone broth from afterwards and I was happy. Instead of the nice big pot of turkey wild rice soup I usually make, I was going to divide the freshly made turkey bone broth into 3 different soups. Soup heaven!
The recipe started out by saying it’s a soup that comes together fast. Not so fast, I thought, my broth has been on the porch overnight and was totally frozen. I had to heat it up to remove the portion I wanted for this soup. That took quite awhile!
While my glacier of stock was melting I diced my vegetables and set them aside. I added an extra carrot since we like plenty in our soups. And I’ll admit I use garlic already minced that we buy in a jar. With our random meal times for just the two of us we can’t seem to keep fresh garlic in the house. Shrug.
Broth divided out I quickly scrubbed my soup kettle it was in and added olive oil and butter. I set the stove to medium high and let the diced onion cook first.
I added the carrots and celery after 2 minutes and let them cook a couple of minutes along with the onion.
The garlic, parsley, salt and pepper went in next. A good stir and I moved on to the next ingredients: tomatoes.
I keep my tomato paste in the freezer so I can slice off portions as necessary. I rarely use a full can and this keeps it handy for the dishes that need a tablespoon or two. After I sliced off 2 tablespoons of tomato paste I added the can of diced tomatoes to the soup pot as well.
Time for the broth! I measured in 8 cups, measured 1 1/2 cups of orzo and added a bay leaf to the pot. Another stir and it was time to bring it to a boil.
When the pot was boiling I reduced the heat to medium low and let the soup simmer for about 10 minutes. The orzo was done and it was time to add the final ingredients. I hadn’t added the turkey earlier when the recipe specified as I didn’t want it to fall apart into tiny shreds. Been there, done that. Best to add it last, let it heat through and keep it’s integrity.
When I added the turkey I also added the baby spinach. I think regular spinach, roughly chopped, would also be fine. Of if you’re in the mood for the serious stuff, chopped kale would work here as well.
I let the soup simmer at medium low for about 5 minutes. By then the spinach was nicely wilted and the turkey was heated. I fished out the bay leaf and taste tested my soup. I added salt and pepper to taste and my soup was ready to serve. It smelled so good my tummy was rumbling in anticipation. And I hadn’t had lunch. heh
It’s a great tasting soup! Adding tomatoes to a turkey soup isn’t something I do unless I’m making a turkey tortilla soup or some other Mexican version. This was more of an Italian slant with the oregano and rosemary as the main herbs. Totally delicious and it was indeed fast to make. If your broth isn’t frozen into a glacier!
Turkey Soup with Spinach and Orzo
A tasty soup using leftover turkey with an almost Italian twist.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion; diced
- 4 large carrots; diced
- 3 celery stalks; diced
- 3 cloves garlic; minced (about 2 teaspoons)
- 1/4 cup fresh parsley; chopped
- salt and black pepper to taste
- 2 tablespoons tomato paste
- 14 oz can fire-roasted diced tomatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 8 cups turkey bone broth
- 1/2 cups orzo pasta
- 1 bay leaf
- 4 cups cooked and shredded turkey meat
- 1 bag (6 to 8 ounces) baby spinach
Add carrots, celery, garlic and parsley. Season with salt and pepper and continue to sauté for about 3 minutes.
Stir in tomato paste, tomatoes, thyme, oregano and rosemary. Cook for 2 minutes more.
Add broth, orzo and bayleaf. Stir to combine and bring soup to a boil. Reduce heat to medium low and simmer, stirring occasionally, for 10 minutes or until pasta is done.
Stir in turkey and baby spinach and cook for 5 more minutes, stirring occasionally.
Remove from heat and taste test for seasonings. Add salt and pepper to taste. Remove bay leaf and serve.
Adapted from Diethood