This is a really hearty soup and a great way to use up Thanksgiving turkey leftovers. My five year old gobbled it up and asked for ‘more please’.
Turkey, Kale & Orzo Soup
- 2 Tbsp olive oil
- 2 celery stalks, chopped
- 2 carrots, sliced thin
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bunch kale, cut off stems, chopped fine
- 2 qt. homemade turkey stock or store bought
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Italian herb seasoning
- 1/2 tsp pepper
- 1 tsp salt
- 2 cups Orzo pasta, uncooked
- 2-3 cups chopped cooked turkey
In a large soup pot, heat olive oil over medium heat and saute the carrots, celery, onions, garlic and kale. Stirring often, cook 15 minutes.
Add turkey stock, tomatoes, seasonings.
Bring to a boil and add uncooked orzo. Reduce to a simmer and cook 10 minutes. Add turkey and stir to combine.
Serve with a salad and/or homemade applesauce and your favorite bread.
The soup becomes very thick on the second day, but thins out when heated up or you could add some more stock to thin it even more.
Enjoy all of the posts from Turkey Week 2010:
- How Much Turkey Will I Need?
- How To Thaw A Turkey
- Roasted Turkey with Fresh Herbs and Lemon
- To Stuff or Not To Stuff
- How To Make Turkey Gravy
- How To Make Turkey Stock
- Turkey Chili Potpie
- Turkey, Kale & Orzo Soup
- Baked Turkey, Macaroni & Cheese
Thanks for reading FamilyBalanceSheet.
This post is linked to:
- Friday Potluck at Ekat’s Kitchen
- Real Food Wednesday at Kelly the Kitchen Kop
- Tempt My Tummy Tuesday at Blessed with Grace
- $5 Dinner Challenge
- Tasty Tuesday at Balancing Beauty and Bedlam
- Fight Back Friday at Food Renegade