Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups chicken broth (1.4 liters)
  • 1 cup orzo pasta (170g)
  • 2 cups cooked turkey, shredded (about 300g)
  • 5 ounces fresh spinach, roughly chopped (about 140g)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (30g)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, rosemary, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth and bring to a boil. Stir in orzo pasta and reduce heat to a simmer.
  3. Simmer for 8-10 minutes, or until orzo is cooked al dente.
  4. Stir in shredded turkey and chopped spinach. Cook until spinach is wilted, about 2-3 minutes.
  5. Stir in heavy cream and Parmesan cheese. Heat through gently, being careful not to boil.
  6. Season with salt and black pepper to taste. Ladle into bowls and garnish with extra Parmesan cheese, if desired.