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 Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 426 kcal per serving

Ingredients

2 tablespoons - unsalted butter
1 tbsp - olive oil
1 - shallot
3 - carrots
3 stalks - celery
4 large cloves - garlic
2 tablespoons - fresh sage
8 sprigs - fresh thyme
½ cup - dry white wine
6 cups - turkey stock
1 - bay leaf
1 cup - orzo pasta
1 cup - heavy cream
3 cups - turkey
Kosher salt
black pepper

Instructions

Dice the shallot, slice the carrots, dice the celery, mince the garlic, and finely mince the sage. If the turkey is not already cooked, shred or dice it into bite-size pieces.
Set a large pot over medium heat and add the butter and olive oil. Once the butter has melted, add the shallot, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
Add the garlic, sage, and thyme sprigs, and cook for 1 minute more, stirring constantly so the garlic does not brown.
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes, until the wine is reduced slightly.
Add the turkey stock and bay leaf, then bring the soup to a gentle boil.
Stir in the orzo and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the orzo is tender, about 8 to 10 minutes.
Stir in the heavy cream and cooked turkey. Simmer just until the turkey is heated through, about 2 to 3 minutes. Remove the thyme sprigs and bay leaf.
Taste and season with kosher salt and black pepper as needed. Serve hot.

Nutrition