30-Minute Creamy Orzo Turkey Soup
This creamy orzo turkey soup is the best way to use up holiday leftovers when you just can't handle one more sandwich. It has veggies, white wine, sage, and thyme for a super flavorful, filling, and cozy soup. Also, it's one-pot and only takes about 30 minutes to make. It's the perfect dinner for a chilly winter night!
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 large shallot, small dice
- 3 large carrots, peeled & sliced
- 3 celery stalks, small dice
- 4 large garlic cloves, finely minced
- 2 Tablespoons minced fresh sage (8 large leaves)
- 8 sprigs of fresh thyme
- 1/2 cup dry white wine
- 6 cups chicken or turkey stock
- 1 bay leaf
- 1 cup orzo pasta
- 1 cup heavy cream
- 3 cups leftover turkey, diced or shredded
- Kosher salt & freshly-ground black pepper, to taste
Equipment
- Dutch oven
Instructions
- Add the butter and olive oil to a soup pot over medium-high heat. Once it's hot, add the shallots, carrots, celery, black pepper, and a pinch of salt. Cook, stirring frequently, until the veggies are soft and browned on the edges, about 7-8 minutes.
- Next, add the garlic, sage, and thyme. Sauté until the mixture is fragrant, about 30 seconds.
- Deglaze the pot with the white wine and cook until it's reduced by half, about 30-60 seconds. Scrape up any brown bits on the bottom of the pan.
- Add the chicken or turkey stock and bay leaf. Bring the soup to a boil. Add the orzo and cook until al dente, 9-10 minutes.
- During the last 3 minutes of cooking, add the cream and turkey. Simmer until the soup is warm and the pasta is tender. Taste and add more salt and pepper, to taste. Remove the bay leaf and thyme sprigs and discard. Ladle the soup into bowls and enjoy!
Notes
First, let the veggies cook for at least 5-6 minutes. You want the veggies to be brown on the edges for the best flavor and texture. Remember, brown = flavor!
Try making your own turkey stock with the leftover carcass. This is totally optional, but one of my favorite ways to use up every single bit of the leftovers!
If you're worried about soggy leftover orzo, just cook it separately and add it to individual bowls of soup. I've never had much of an issue with this but it's still an option!
This recipe makes 6 servings. But, if you have big eaters, it'll feed close to 4. Feel free to double it to serve more people.
Serving: 1serving, Calories: 462kcal, Carbohydrates: 26.8g, Protein: 39.5g, Fat: 17.4g, Saturated Fat: 8.6g, Cholesterol: 91mg, Sodium: 679mg, Potassium: 476mg, Fiber: 1.9g, Sugar: 2.6g, Calcium: 57mg, Iron: 11mg
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