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.
Changes: Forget that water! Water just leaches flavor from soup. I used four cups of SproutsMarket Turkey stock, no water. Just keep the lid on while the orzo is gently cooking, and it won't evaporate much. Use those Italian turkey sausages that are in every market instead of ground turkey. Add more of a Greek profile with a tsp. of fennel seeds, a tsp. of dried mint. Use fire-roasted tomatoes. I also put in a few marinated artichoke hearts. With those flavor boosters, this was really good. Served with a romaine salad featuring kalamata olives, feta cheese, croutons, and cucumbers.
Great recipe, my entire family liked it. Unfortunately no leftovers! My orzo too longer to cook than the recipe recommended so I had to add more chicken stock to keep the soup from being too dry. Will make again.
I love this soup but have made a few adjustments - I add broccoli stems, fresh corn, fire-roasted diced tomatoes (instead of regular), whichever greens look good in the supermarket (chard the last time) and brown rice or quinoa instead of orzo. I make a big pot and eat it for lunch for the week - I look forward to it every day :)
We used Italian-spiced ground turkey. Couldn't find whole wheat orzo so used regular and I only had dried oregano on hand. Will definitely make again. A sprinkling of parm on top would be a nice touch.
I've made this soup twice now. The first time I made it because I was scrambling to figure out something for dinner and I had all the ingredients. I didn't have particularly high expectations for it. Family loved it though. Super simple to put together, healthy and tasty. We'll be making this one regularly.
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