PCC Italian Turkey Soup

Serves: 6

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These ingredients are:
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Cook orzo in salted, boiling water until tender, 7 to 10 minutes. Drain and set aside.

Heat oil in a large pot over medium heat. Add turkey, oregano, basil, marjoram, garlic granules, fennel seed, sage, thyme, red pepper flakes, salt and pepper. Cook turkey until no longer pink, 7 to 10 minutes. Drain excess oil, if necessary.

Add onions, celery, carrots, garlic and stock. Bring to a boil then reduce heat to low and simmer until vegetables are soft, about 15 minutes. Stir in cooked orzo, spinach and Parmesan cheese; heat through. Adjust salt and pepper, as needed.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: pasta, turkey


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