Ingredients
Scale
- 1 pound ground turkey
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 medium onion
- 4 cloves garlic
- 1.5 cups orzo pasta
- 1 cup heavy cream
- 2 cups fresh spinach
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Remove ground turkey from its casing and add it to the pot. Break it into small pieces with a wooden spoon. Cook for 8-10 minutes until browned. Transfer the cooked turkey to a plate using a slotted spoon, leaving about 1 tablespoon of fat in the pot.
- Reduce heat to medium. Add diced onion to the remaining fat in the pot. Sauté for 3-4 minutes until translucent. Add minced garlic, cooking for another 1-2 minutes until fragrant but not burnt.
- Pour chicken broth into the pot, bringing it to a boil. Add orzo pasta and diced tomatoes (with juice). Stir well, reduce heat to medium, and simmer for 8-10 minutes until orzo is tender.
- Return cooked turkey to the pot. Stir in heavy cream along with Italian seasoning, red pepper flakes, salt, and black pepper. Let simmer for another 3-5 minutes without boiling.
- Stir in fresh spinach and cook for an additional 1-2 minutes until wilted. Taste the soup; adjust seasoning if necessary.
- Ladle hot soup into bowls. Top with freshly grated Parmesan cheese and torn basil leaves. Serve immediately with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg