Leftover Turkey Soup Recipe with Orzo and Spinach

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, diced
• 2 large carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup fresh chopped parsley
• salt and fresh ground pepper, to taste
• 4 cups cooked and shredded turkey meat
• 2 tablespoons tomato paste
• 1 can (14-ounces) fire-roasted diced tomatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 8 cups low sodium chicken or vegetable broth
• 1 1/2 cups orzo pasta
• 1 bay leaf
• 1 bag (6 to 8 ounces) baby spinach

Instructions

• Heat oil and soften butter in an exceedingly dutch kitchen appliance or an outsized stock pot over medium-high heat.

• Add onion and sauté for two minutes.

• Add carrots, celery, garlic and parsley; season with salt and pepper and still sauté for concerning three minutes.

• Stir in turkey meat and cook for two a lot of minutes, stirring often.

• combine in fixings and stir within the canned tomatoes; stir in thyme, oregano, and rosemary and cook for two minutes.

• Add broth, orzo, and bay leaf; stir to mix and produce soup to a boil.

• Lower heat to medium-low and still simmer for ten minutes, stirring often, till alimentary paste is completed.

• Stir within the baby spinach and cook for one a lot of minute, or till spinach is limp.

• take away from heat and style for seasonings. change consequently.

• take away herb and serve.