Looking for a new soup to add to your winter repertoire? This turkey pesto soup recipe is warm, comforting, and full of fresh Italian flavors!
This recipe is a total hug in a bowl. this time of year (also known as soup season) requires the feeling of warmth and comfort in our meals. It also utilizes items you may already have on hand. I like to keep turkey on hand because it is such a healthy and versatile source of protein. Whether you decide to make homemade basil pesto or just grab a jar from the store, this simple, made-from-scratch soup will be a hit.
How to make turkey meatballs
My mission is to always find ways to simplify recipes without compromising on taste. I wasn’t sure if an eggless meatball would work? It can. But she did, and it’s flavorful, moist, and easy. This recipe uses ground turkey, basil pesto, a little parmesan cheese, and a little salt for good measure. To be honest, I should have titled these “flavorful pesto turkey meatballs”… Minced chicken would have worked just as well.
How to make this soup ahead of time
My biggest tip here is to keep the orzo separate until ready to serve. Because orzo absorbs a lot of liquid, it can become mushy when stored and already added to soup. Keep the baked orzo refrigerated in a separate container, then add and reheat with the soup when ready to serve. I also recommend adding garnishes like fresh parsley and extra parmesan (even spinach) until you’re really ready to enjoy the dish! And finally, if you are making a batch of this to enjoy later, feel free to lightly cook the vegetables used, knowing that they will be recooked and reheated later.
Looking for Replacements?
This soup is packed with healthy spinach, carrots, onions and herbs. If you want to make some changes, here are some suggestions:
- Swap the kale for the spinach
- Use ground chicken instead of turkey
- Substitute a different type of small pasta for the orzo
- Add other vegetables of your choice, in the same volume as the carrots and celery
- Use your preferred type of pesto instead of basil pesto
Homemade soup recipes
I love making soup! I like to simmer it on the stove, filling my house with fragrant aromas. I also love how I can make a big batch and enjoy it the next day. There’s a reason we crave it when we’re sick. It is comfort and makes us feel good inside. Here are some of my favorite soup recipes:
Turkey meatball pesto soup
Turkey meatball pesto soup
This turkey pesto soup recipe is hearty, comforting, full of flavor, and ready in just 30 minutes.
Components
-
1
cup
orzo
uncooked -
1
pound
ground turkey -
1/4
cup
grated Parmesan
plus more for garnish -
5
tablespoons
basil pesto
divided -
1/2
teaspoon
salt -
2
tablespoons
olive oil
divided -
1
small onion
into cubes -
2
clove
minced meat -
2
carrots
into cubes -
2
stalks of celery
into cubes -
2
liter
chicken broth -
1
Tablespoon
Italian seasonings -
4
cups
fresh spinach -
1/4
cup
fresh parsley chopped -
Salt Pepper
to try
Instructions
Cook orzo according to package directions, drain and set aside.
In a medium bowl, combine the ground turkey, Parmesan cheese, 3 tablespoons of the pesto, and salt, using your hands to gently mix the ingredients together.
Using a small 1-ounce scoop or teaspoon, form meat mixture into 1 1/2-inch balls. In a large heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, add the meatballs and fry them on all sides (in batches if necessary) until the meatballs are golden brown and cooked. Take the meatballs out of the pot and set them aside.
In the same pot over medium heat, pour the remaining olive oil and the onion. Cook until translucent (about 3 minutes), then add garlic until fragrant (about 30-60 seconds). Add the carrots and celery and cook for another 3-5 minutes, until slightly softened.
Add chicken stock, Italian seasoning, remaining 2 tablespoons pesto, and meatballs to pot. Simmer for 15-20 minutes on low heat.
Toss with the cooked orzo and spinach, season with salt and pepper to taste, and top each bowl with the remaining fresh Parmesan cheese before serving!
