PCC Italian Turkey Soup

PCC Italian Turkey Soup

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  • 3/4 cup orzo pasta
  • 2 tablespoons high-heat oil
  • 1 pound ground turkey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon garlic granules
  • 3/4 teaspoon ground fennel seeds
  • 3/4 teaspoon dried sage
  • 3/4 teaspoon dried thyme
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 2 cups diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons minced garlic
  • 3 quarts turkey or chicken stock
  • 1/4 pound frozen spinach
  • 6 tablespoons grated Parmesan cheese


Cook orzo in salted, boiling water until tender, 7 to 10 minutes. Drain and set aside.

Heat oil in a large pot over medium heat. Add turkey, oregano, basil, marjoram, garlic granules, fennel seeds, sage, thyme, red pepper flakes, salt and pepper. Cook turkey until no longer pink, 7 to 10 minutes. Drain excess oil, if necessary.

Add onions, celery, carrots, garlic and stock. Bring to a boil then reduce heat to low and simmer until vegetables are soft, about 15 minutes. Stir in cooked orzo, spinach and Parmesan cheese; heat through. Adjust salt and pepper, as needed.