Orzo Soup with Turkey and Spinach

ground turkey

🥗Healthier: ground chicken

💰Cheaper: canned beans

Ground chicken is leaner, while beans provide protein at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces sodium and calories, while bouillon is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense; frozen spinach is often cheaper and lasts longer.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is a budget-friendly option.

Cut tomatoes in large chunks and blend them in a small food processor.

Wash spinach (if it doesn't come already washed), peppers and tomatoes. Dice carrots, onion and peppers.

Heat a large pot with olive oil. Add onions and peppers and sauté until onion becomes translucent.

Add orzo to the pot, stir everything well so veggies don't stick to the bottom of the pot. Also, you want all the orzos to get coated and become kind of shiny.

Add carrots and mix well again.

Add tomato blend and mix so you can create a homogeneous mix.

Add shredded turkey and mix to incorporate all the ingredients together.

Add bay leaves and oregano, paprika and salt and stir again to combine everything.

Add chicken stock to the soup and 2 cups of water. Mix and set temperature to medium. Cover with a lid. Make sure the pot is not too small or it will overflow as the soup cooks.

After 20 minutes or so, remove lid. Fish for the bay leaves and remove them from the pot. Add lemon juice from half the lemon.

Add spinach to the soup in the final moments. Chop spinach if leaves are too big. No need to chop baby spinach. Let it cook for 1-2 minutes until spinach wilts.

Serve warm and enjoy. Garnish with lemon slices and black pepper in individual plates is optional.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens