Turkey Orzo Soup
Gourmet Soups, Stews, & Bisques
A great way to use leftover turkey, this soup makes a quick and healthy meal. It's chock-full of veggies and studded with hearty orzo pasta.
1 tablespoon Graisse de Canard Gold® or vegetable oil
2 cups diced onions
1 cup diced carrots
1 cup diced celery
3 tablespoons tomato paste
1 tablespoon dried Herbes de Provence
1/2 cup orzo pasta
1 cup diced zucchini
1 cup shredded cabbage
1 cup sliced mushrooms
3 cups diced cooked turkey
Salt and ground black pepper
2 tablespoons chopped fresh parsley for garnish
Warm the Graisse de Canard Gold® in a soup pot over medium heat. Add the onions, carrots, and celery and cook until they are soft but now browned, about 5 minutes.
Stir in the tomato paste, Herbes de Provence, and diluted Glace de Volaille Gold®. Increase the heat to medium-high and bring the soup to a simmer. Add the orzo, zucchini, cabbage, and mushrooms and simmer for 10 minutes.
Add the turkey and cook about 5 minutes more, or until the pasta and vegetables are tender. Season to taste with salt and pepper and serve garnished with chopped parsley.