Turkey Orzo Soup
Category
Gourmet Soups, Stews, & Bisques
Servings
6-8
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.
Ingredients
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1 tablespoon Graisse de Canard Gold® or vegetable oil
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2 cups diced onions
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1 cup diced carrots
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1 cup diced celery
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3 tablespoons tomato paste
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1 tablespoon dried Herbes de Provence
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3 ounces Glace de Volaille Gold® (or Glace de Poulet Gold®) dissolved in 8 cups hot water
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1/2 cup orzo pasta
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1 cup diced zucchini
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1 cup shredded cabbage
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1 cup sliced mushrooms
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3 cups diced cooked turkey
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Salt and ground black pepper
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2 tablespoons chopped fresh parsley for garnish
Methods/Steps
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.