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Marry Me Turkey Soup
Olivia

Marry Me Turkey Soup

This Marry Me Turkey Soup transforms simple ingredients into something extraordinary—creamy, comforting, and bursting with flavor. It's perfect for busy home cooks who want restaurant-quality results without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked turkey, diced
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4-5 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 6 cups chicken or turkey broth
  • 1 cup heavy cream
  • 3 cups baby spinach
  • 3/4 cup orzo pasta
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup Parmesan cheese, grated
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.
  2. Add minced garlic and chopped sun-dried tomatoes to the pot. Sauté for another minute until fragrant.
  3. Sprinkle in Italian seasoning and red pepper flakes. Stir everything together, allowing the spices to bloom in the oil for about 30 seconds.
  4. Pour in the broth and bring the soup to a gentle boil.
  5. Add orzo pasta to the boiling broth. Cook according to package directions, usually about 8-9 minutes, until the pasta reaches al dente texture.
  6. Reduce heat to low. Stir in the diced turkey and heavy cream. Let everything heat through for 2-3 minutes without boiling.
  7. Add baby spinach and stir gently until wilted.
  8. Stir in grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste.

Notes

This soup can be made ahead of time and tastes better the next day. It freezes well without pasta. For a lighter version, reduce the cream and add extra broth.