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Turkey Orzo Soup

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
  • 3 ounces Glace de Volaille Gold® (or Glace de Poulet Gold®) dissolved in 8 cups hot water
  • 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


  1. 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.
  2. 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.
  3. 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.
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Classic French Stocks and Sauces