Turkey Orzo Soup with Gremolata
Repurpose your leftover turkey with this hearty turkey orzo soup with gremolata. Made with fire-roasted tomatoes and topped with zesty parsley, this soup is nourishing comfort and tastes even better the longer it sits.
Recipe Mood: Leftover Revamp
Indulgence Level: Low
Effort Level: Easy
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🔍 Quick Look: Turkey Orzo Soup with Gremolata
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 30 minutes
- 🕒 Total Time: 45 minutes
- 👥 Servings: 4-6
- 📊 Calories: ~474 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stove-top based all within one pot
- 👩🍳 Flavor Profile: Fire-roasted tomatoes and topped with zesty parsley
- ⭐ Difficulty: Easy, making it great for busy weeknight dinners
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Why You’ll Love This Recipe
Economical: This soup is ideal for repurposing leftovers (in this case, turkey) and relies on many ingredients you’re likely to already have on hand.
Elevated: The zippy gremolata really makes this soup. Although it’s optional, I highly recommend making it, and it takes just minutes to prepare.
Tastes even better the next day: The flavors mingle and become even more delicious. And leftovers give you a night off from cooking.
You can also turn that leftover turkey into this Thanksgiving turkey melt sandwich or into this refreshing salad with smoked turkey.
Key Ingredients
- Leftover Turkey: Don’t bother cooking turkey just to make this soup. This recipe calls for a leftover bird!
- Fire-Roasted Tomatoes: They punch up the flavor over ordinary canned tomatoes.
- Gremolata: This adds a wonderfully herby and lemony kick to the soup.
See the recipe card below for more information on ingredients and quantities.
Variations & Substitutions
-Use shredded chicken in place of turkey.
-Use 1-2 cups of fresh or frozen ready-to-go mirepoix, if you can find it, instead of dicing celery, carrots, and onions.
-Add a Parmesan rind to the soup if you have one.
-Top with minced fresh parsley and lemon zest if you don’t want to make the gremolata.
-Substitute the chicken broth with chicken stock. You can also use turkey broth/stock.
-Replace the orzo with another small pasta shape (e.g., ditalini, farfalline, or small pasta shells).
-Add a dash of red pepper flakes for some heat.
How to Make This Turkey Orzo Soup with Gremolata
- Step 1: To make the gremolata, stir together the minced parsley, garlic, lemon zest, salt, pepper, and olive oil in a bowl.
- Step 2: or the soup, cook the celery, carrot, onion, and garlic in olive oil until soft and fragrant.
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- Step 3: Add the tomato paste and cook for 30 seconds, stirring constantly.
- Step 4: Add the Italian seasoning, fire-roasted tomatoes, salt, and pepper. Simmer the tomatoes for 5 minutes to soften.
- Step 5: Pour in the broth, water, and bay leaf. Bring to a boil, then stir in the orzo and cook for 10 minutes.
- Step 6: Add the shredded turkey, and simmer for 2 minutes. Remove the bay leaf, and let the soup sit for about 10 minutes before serving.
Pro Tips
Use a potato masher for the tomatoes: I love using one for canned diced tomatoes. It breaks them down and softens them, and helps them incorporate into soups better.
Store the gremolata properly if making in advance: Cover it with plastic wrap, and press it down so it comes into full contact with the gremolata. This will help it retain its vibrant color.
Let the soup sit for 10 minutes once it’s done: It will thicken some more and allow the flavors to come together better.
Turkey Orzo Soup Recipe FAQs
Most broth/stock that comes in cartons provides 4-cup servings, so I make up the difference with water instead of opening a second carton, which I may not finish. However, you can buy 14.5-ounce cans of broth, which usually equal 2 cups, to make up the difference.
I think the direct heat helps the dry herbs bloom. Just stir it constantly, and for no more than about 10 seconds.
The ratio of orzo to liquid in this soup (1 cup orzo to 6 cups liquid) is such that it absorbs some liquid but remains soupy. However, you can add a splash of broth/stock when reheating, if you have it.
You can, but it’s really an unnecessary extra step, and the orzo won’t be as flavorful because it won’t absorb the broth and other ingredients while it cooks.
Storage
Refrigerator: Store in the fridge for up to 4 days. For any remaining gremolata, cover it with plastic wrap, and press it down so it comes into full contact with the gremolata. This will help it retain its vibrant color. It can keep up to 5 days in the fridge.
Freezer: Freeze the soup for up to 3 months. I don’t recommend freezing gremolata.
Reheat: Defrost the soup in the fridge, and reheat on the stovetop or in the microwave. If using the stovetop, ensure the soup simmers gently so the turkey doesn’t dry out.
Suggested Sandwiches to Serve with Soup
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Turkey Orzo Soup with Gremolata
Ingredients
For the Gremolata
- 1 cup parsley minced finely
- 1 garlic clove peeled and grated
- 2 teaspoons lemon zest
- Pinch of salt and pepper
- 2 tablespoons extra virgin olive oil
For the Soup
- 2 tablespoons extra virgin olive oil
- 2 celery ribs diced
- 1 large carrot peeled and diced
- ½ large onion peeled and diced
- 3 garlic cloves peeled and minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 14.5-ounce can fire-roasted tomatoes with liquid
- 1 and ½ teaspoons kosher salt divided (1 teaspoon + ½ teaspoon)
- Ground black pepper to taste
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 cup orzo
- 2 to 3 cups shredded turkey (Note 1)
- Grated Pecorino Romano cheese for garnish
Instructions
- To make the gremolata, add all the ingredients to a bowl and stir. Taste and adjust if desired.
- To make the soup, heat the olive oil in a Dutch oven or large pot over medium-low to medium heat. Add the celery, carrots, and onions, and saute for 5 minutes, stirring often.
- Add the garlic and continue cooking for another few minutes until the garlic becomes aromatic and just begins to gain color, stirring often.
- Add the tomato paste, and cook for 30 seconds, stirring constantly. Add the Italian seasoning and give it a quick stir. Pour in the tomatoes, 1 teaspoon kosher salt, and some black pepper, and cook the tomatoes down for about 5 minutes, until softened.
- Pour in the broth, water, and bay leaf. Cover the pot and bring to a boil. Stir in the orzo and remaining ½ teaspoon salt. Reduce heat to a simmer and cook the orzo, uncovered, for about 10 minutes or until al dente. Stir often so the orzo doesn't stick to the bottom of the pot.
- Stir in the shredded turkey and simmer gently for 2 minutes. Turn off the heat, remove the bay leaf, and let the soup sit for about 10 minutes to thicken and allow the flavors to mingle. Ladle the soup into bowls and garnish with some gremolata and Pecorino.
