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Italian Turkey and Orzo Soup

Photo: Randy Mayor; Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.