Ground Turkey and Vegetable Orzo Soup

This super healthy soup is packed with protein and flavor. It is easy and quite satisfying. The oregano, tomatoes, and garlic give this soup an Italian feel. Adding a little grated Parmesan to the bowls is the perfect touch. This recipe makes a wholesome, delicious dinner for the entire family on cold winter nights.

Ground Turkey and Vegetable Orzo Soup

Servings: 6

Prep Time: 35 minutes

Cooking Time: 23 minutes

1 tablespoon olive oil

12-ounces (340 g) ground turkey or chicken (See note about grinding your own)

1 tablespoon fresh or dried oregano

8-ounces (250 g) cremini mushrooms, thinly sliced

1 small yellow onion, diced

2 small garlic cloves, finely chopped

4 packed cups (160 g) leafy spinach, torn into pieces

½ teaspoon grated lemon rind

1 teaspoon lemon juice

4 cups (1 liter) unsalted chicken stock

3 cups (700 ml) water

1 can (15-oz/400 g) diced tomatoes

½ cup (120 g) orzo pasta (whole-wheat or regular)

Salt and pepper

Parmesan cheese for serving (optional)

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook for about 6 minutes, stirring to break up clumps.

Add oregano, sliced mushrooms, onion and garlic. Sauté for about 8 minutes, stirring occasionally.

Add chicken stock, water, tomatoes, lemon juice and rind, ½ teaspoon of salt and a little ground black pepper. Bring to a boil, add the orzo and cook for 6 minutes. Stir in spinach and cook another 2 minutes. Serve with grated Parmesan cheese.

And bon appétit!