Foodie Friday

Image source: Diethood

Healthy Recipe of the Week

Are you looking for a healthy alternative for those Thanksgiving dinner leftovers?

Leftover Turkey Soup with Orzo and Spinach


  • 2 tablespoons Extra Virgin Olive Oil (*may substitute for Avocado Oil)
  • 1 Yellow Onion (diced)
  • 2 Large Carrots (diced)
  • 3 Celery Stalks (diced)
  • 3 Garlic Cloves (minced)
  • 1/4 cup Fresh Parsley (chopped)
  • Salt and Black Pepper, to taste
  • 4 cups Turkey Meat (cooked and shredded) (*may substitute for lean ground turkey)
  • 2 tablespoons Tomato Paste
  • 1 14-ounce can Fire-Roasted Tomatoes (diced)
  • 1/2 teaspoon Dried Thyme 
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Dried Rosemary
  • 8 cups Low-Sodium Chicken or Vegetable Broth
  • 1 1/2 cups Orzo Pasta
  • 1 Bay Leaf
  • 1 6 – 8 ounce bag Baby Spinach (*may substitute for frozen spinach)


Heat olive oil in a large stock pot over medium – high heat. Add onion and sauté for 2 minutes. Add carrots, celery, garlic cloves, and parsley. Season with salt and black pepper. Continue to sauté for about 3 minutes. Stir in turkey meat and cook for 2 more minutes. Stir occasionally. Mix in tomato paste and stir in canned tomatoes. Stir in thyme, oregano, and rosemary. Cook for 2 minutes. Add chicken or vegetable broth, orzo pasta, and bay leaf. Stir to combine and bring soup to a boil. Lower heat to medium – low and continue to simmer for 10 minutes. Stir occasionally, until orzo pasta in cooked. Stir in baby spinach. Cook for 1 more minute, or until spinach is wilted. Remove from heat. Taste for seasonings and adjust accordingly. Remove bay leaf and serve.

Yields: 6 servings

Preparation Time: about 10 minutes

Cook Time: about 25 minutes

Total Time: about 35 minutes 






Petrovska, K. (2021, October 1). Leftover turkey soup recipe with orzo and spinach. Diethood.



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