Cozy Weeknight Fix for Busy Families: Leftover Turkey Orzo Soup

This warm, savory Leftover Turkey Orzo Soup is a hug in a bowl. The broth is light but full of savory turkey flavor, the orzo gives a tender, slightly chewy bite, and soft carrots and celery add comfort and homey texture. It’s a simple, satisfying soup that makes the most of holiday leftovers or a Sunday roast.

Why You’ll Love This Recipe

Top reasons to make it now: it uses leftover turkey so nothing goes to waste, it’s quick to pull together on a busy weeknight, and the whole family usually asks for seconds.

• Ready in about 25–30 minutes.
• Made with pantry staples and cooked turkey.
• Perfect for easy meal prep and lunch leftovers.
• Kid-friendly and easy to customize.

Ingredients of Leftover Turkey Orzo Soup

• 2 cups cooked turkey, shredded
• 1 cup orzo pasta
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions of Leftover Turkey Orzo Soup

1. Heat a large pot over medium heat and add a splash of oil. Sauté the onion, carrots, and celery until softened, about 5–7 minutes.
2. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the dried thyme and rosemary and toast for a few seconds to wake the herbs.
4. Pour in the broth and bring the pot to a gentle simmer.
5. Add the orzo and simmer until tender, about 8–10 minutes, stirring occasionally to prevent sticking.
6. Stir in the shredded turkey and heat through for 2–3 minutes.
7. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley just before serving.
8. Ladle into bowls and enjoy warm a squeeze of lemon or a dash of hot sauce wakes it up nicely.

Tips for Success

• Don’t overcook the orzo aim to cook it just to al dente so it holds up in leftovers.
• Use good-quality broth for the best flavor; homemade or low-sodium store-bought works well.
• Shred the turkey finely so it warms quickly and mixes evenly through the soup.

Substitutions & Variations of Leftover Turkey Orzo Soup

To Make It Vegan/Gluten-Free: Use vegetable broth, swap turkey for rinsed chickpeas or cubed firm tofu, and use gluten-free orzo or rice-shaped pasta.

Variations:

• Stir in a handful of baby spinach or kale at the end for extra greens.
• Add a splash of cream or a dollop of Greek yogurt for a creamier finish.
• For a cheesy, cozy twist, pair this style of comfort soup with a recipe like cheddar gnocchi soup for inspiration on richer flavors.

Storage Instructions of Leftover Turkey Orzo Soup

• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove, adding a little water or broth if it thickens.
• Freezer: Freeze the soup without the orzo for best texture; pour into freezer-safe containers for up to 3 months. Add cooked orzo when reheating.
• Make-Ahead: Chop the vegetables a day ahead and keep them in the fridge. Cook the soup and cool before refrigerating to serve later in the week.

Frequently Asked Questions (FAQ) of Leftover Turkey Orzo Soup

Can I use chicken instead of turkey?
Yes cooked chicken works the same way and gives a very similar result.

Can I freeze the soup with the orzo already cooked inside?
You can, but the orzo will soak up more liquid and get softer. For best texture, freeze without orzo and add freshly cooked orzo when reheating.

How can I make the soup more vibrant?
Finish with a squeeze of lemon, a sprinkle of fresh herbs, or a pinch of red pepper flakes to brighten the flavor.

Final Thoughts

Leftover Turkey Orzo Soup is an easy, forgiving recipe that turns yesterday’s meal into something fresh and comforting quick enough for a weeknight and gentle on the wallet. Try it when you want warm, simple comfort that still feels homemade. If you make this Leftover Turkey Orzo Soup, leave a comment and a star rating I’d love to hear how it turned out and any tweaks you tried.

Leftover Turkey Orzo Soup

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A cozy, warm soup made with leftover turkey, orzo pasta, and fresh vegetables, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 2 cups cooked turkey, shredded
• 1 cup orzo pasta
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat a large pot over medium heat and add a splash of oil. Sauté the onion, carrots, and celery until softened, about 5–7 minutes.
2. Add the minced garlic and cook for 30–60 seconds until fragrant.
3. Stir in the dried thyme and rosemary and toast for a few seconds to wake the herbs.
4. Pour in the broth and bring the pot to a gentle simmer.
5. Add the orzo and simmer until tender, about 8–10 minutes, stirring occasionally to prevent sticking.
6. Stir in the shredded turkey and heat through for 2–3 minutes.
7. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley just before serving.
8. Ladle into bowls and enjoy warm — a squeeze of lemon or a dash of hot sauce wakes it up nicely.

Notes

Don’t overcook the orzo — aim for al dente. Use good-quality broth for the best flavor. Shred turkey finely to warm quickly.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free, Dairy-Free