Italian Turkey and Orzo Soup

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Italian Turkey and Orzo SoupRecipe

Photo: Randy Mayor; Styling: Lindsey Lower

Serves 4 (serving size: about 2 cups)


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1 tablespoon olive oil
12 ounces 93% lean ground turkey
1 tablespoon chopped fresh oregano
4 ounces sliced cremini mushrooms
5 garlic cloves, chopped
3 cups unsalted chicken stock (such as Swanson)
2 cups water
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 (15-ounce) can petite diced tomatoes, drained
3/4 cup uncooked whole-wheat orzo pasta
3 cups spinach
1/2 teaspoon grated lemon rind


1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble. Add oregano, mushrooms, and garlic; sauté 5 minutes. Add stock, 2 cups water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil. Add orzo; cook 7 minutes. Stir in spinach and rind; cook 2 minutes.

Created date

December 2014

Nutritional Information

Calories 322
Fat 11.3 g
Satfat 2.4 g
Monofat 4.9 g
Polyfat 2.6 g
Protein 26 g
Carbohydrate 29 g
Fiber 7 g
Cholesterol 63 mg
Iron 3 mg
Sodium 571 mg
Calcium 79 mg