Description
This hearty leftover turkey soup is a flavorful and comforting way to use up Thanksgiving leftovers. Packed with tender shredded turkey, fire-roasted diced tomatoes, fresh spinach, and orzo pasta, it’s a delicious and nourishing meal perfect for cozy dinners.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup fresh chopped parsley
- Salt and freshly ground black pepper, to taste
- 4 cups cooked and shredded turkey meat
- 2 to 3 tablespoons tomato paste
- 14 ounces can fire-roasted diced tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 8 cups low sodium chicken or vegetable broth
- 1½ cups orzo pasta
- 1 bay leaf
- 5 to 8 ounces baby spinach
Instructions
- Prep: Heat the oil and melt the butter in a Dutch oven or a large stock pot set over medium-high heat. This will create the flavorful base for your soup.
- Sauté the vegetables: Add the diced onions and sauté for 2 minutes until translucent. Then add carrots, celery, garlic, and parsley; season with salt and freshly ground black pepper. Continue sautéing for about 3 minutes to soften the vegetables and release their aroma.
- Add the turkey and tomatoes: Stir in the shredded turkey meat and cook for 2 more minutes, stirring occasionally to warm the meat through. Mix in the tomato paste followed by the canned fire-roasted diced tomatoes, then add dried thyme, oregano, and rosemary. Cook for another 2 minutes to combine the flavors.
- Stir in the broth and pasta: Pour in the low sodium chicken or vegetable broth, then add the orzo pasta and the bay leaf. Stir to combine everything and bring the soup to a boil. Once boiling, lower the heat to medium-low and simmer for 10 minutes, stirring occasionally until the orzo is tender.
- Add the spinach: Stir in the baby spinach and cook for 1 more minute or until the spinach wilts and softens into the soup.
- Finish and serve: Remove the soup from heat. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before ladling the soup into bowls. Serve warm with crusty bread for a complete meal.
Notes
- You can substitute orzo with other small pasta shapes like acini di pepe or small shells.
- Leftover turkey can be substituted with cooked chicken if preferred.
- For a vegetarian version, omit turkey and use vegetable broth along with additional beans or mushrooms for protein.
- The soup can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a squeeze of lemon juice or a sprinkle of parmesan cheese for extra brightness and flavor before serving.
