Italian Turkey, Kale, and Orzo Soup

Turkey Soup

I hope everyone had a great Thanksgiving! I know Matt and I did. We went over to his grandparents’ house for dinner, and my mom and brother came over for dinner too. Welllll this might have been the first time our families have met in the eight years that we’ve been dating. No judging! It’s just one of those things that never happened, and time just kept creeping by. I still can’t believe that we’ve been dating that long!

I was nervous of the meeting because, as one of my friends pointed out to me, they make movies about this moment! Not that I thought that it would have played out like a Hollywood film, I was still worried nonetheless. Everyone got along well though, which I should have known since both of our families are so personable. I was just so relieved! All of the delicious food made the night better too.

We had all of the usual Thanksgiving staples (at least these are staples in my house) like turkey, stuffing, green bean casserole, and mashed potatoes. But then we also had dishes like corn casserole and stuffed mushrooms. I was so full by the end of the night! I feel like if you’re not stuffed by the end of Thanksgiving, you’re not doing it right. Totally kidding! Well sort of…

Turkey Soup 2

Of course, we had a lot of leftovers, and I took home a bunch of turkey so Matt could make some sandwiches and I could make this delicious soup. It’s been raining every single day since Thursday, and I’ve been craving a hot bowl of soup to keep me warm. This soup totally hit the spot! Not only was it easy to make (the hardest part is being patient while it cooks!), it’s healthy for you too. Just what you need after that big Thanksgiving feast.


What you will need:

  • 6 cups of chicken broth
  • ¼ cup of white wine
  • 2 cups of turkey, diced
  • 1 cup of carrots, diced
  • 5 stalks of kale, leaves removed from the stem and shredded
  • 1 cup of orzo
  • 1 shallot, diced
  • ¼ cup of mixture of parmesan, asiago, and romano cheese, shredded
  • 2 tbsp of Italian seasoning
  • 1 tsp of cayenne
  • Salt and pepper to taste


Now for the fun part:

  1. Bring the chicken broth and white wine to a boil in a medium pot.
  2. Once it’s boiling, add the carrots and shallots. Cook until the carrots are tender (about 10 minutes).
  3. Add the Italian seasoning, cayenne, salt and pepper, and turkey. Boil for another 5 minutes.
  4. Add the orzo and cook for 8 minutes. Then add the cheese and kale. Cook for 2 more minutes or until the kale is wilted.
  5. Serve and top with extra cheese.

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