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!

Author: Sunday Table1

Meal Type: Beef

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 473 kcal per serving

Ingredients

Beef chuck
Wild plums
Sweet and sour salad dressing
Chicken broth
Meat-filled tortellini
Antelope game meat
Canned reduced sodium chunky vegetable soup
Shortbread cookie
Whipped Cream
Pacific cod fish
Cinnamon roll dough
Canned Butterbur
Guava paste
Nature Valley Trail Mix
Nonfat Mozzarella

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 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!

Nutrition