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.
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.
Quick. Easy. Delicious. Made a few changes: I used fire roasted diced tomatoes, an entire package of Italian Turkey Sausage which i tried to cut up but this was softer than regular sausage so it I ended up taking the casing off and just putting in chunks, 4 cups of broth, 1 cup of water and regular orzo. Served with a nice sized piece of delicious bread to dunk. My husband is not a soup eater and he actually didn't want this for dinner. He thought it was delicious.
Just made this soup last night on a cold, blustery Sunday - good thing I didn't try it for a weeknight. IF you have all the ingredients "prepped" ahead of time, then yes, this recipe doesn't take more than the prescribed 35 minutes. I wouldn't really say it was "quick" - easy, absolutely. I made a few changes: 1) swapped spinach for kale (what I had on hand), 2) added 8 oz of mushrooms, 3) Added some fresh pecorino-romano (1/4 cup) to the whole soup. I suspect it would have been slightly bland had I not done this addition. Overall, it was a tasty soup, but not as filling as I would have liked. Good recipe, but not something I would consider making again; too many other similar C.L. recipes (Sausage, Kale and Tuscan Bean Ragout namely) that are easier / faster and tasty. Not a bad recipe, just not memorable for me.
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