Tuscan Turkey Soup

6-8 servings.

This hearty soup is chock-full of vegetables and oh, so satisfying.


  • 2 Tbsp butter
  • 1 medium (1 cup) onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 1 small zucchini, sliced, slices halved
  • ¼ cup flour
  • 6 cups chicken stock
  • 1 (15 oz.) can petite diced tomatoes (can also use w/basil, garlic & oregano)
  • 1 (14 oz.) can cannellini beans, rinsed, drained
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp coarse black pepper
  • 1 cup orzo pasta (uncooked)
  • ½ bunch kale, stems discarded, leaves chopped into bite-size pieces (3 cups packed)
  • 1 cup half-and-half
  • 2 cups shredded, cooked turkey
  • Freshly grated Parmesan cheese


  • In a 5-6 qt. Dutch Oven or pot, melt butter over medium heat.
  • Stir in onion, garlic, carrots and zucchini. Cook, stirring occasionally, until vegetables are softened (about 5 – 7 min.).
  • Sprinkle flour over the vegetables and stir until flour is moistened and vegetables coated.
  • Slowly stir in about 1 cup of stock. Add remaining stock, tomatoes, beans, basil, oregano, salt and pepper.
  • Bring to a boil. Reduce heat. Simmer for 10 min.
  • Meanwhile, cook the orzo according to package directions. Drain; set aside.
  • Stir in kale and let simmer until leaves are tender and bright green (about 5 min.).
  • Slowly stir in half-and-half.
  • Add turkey and reserved orzo. Simmer until heated through (5 – 10 min.).
  • Ladle into bowls; top with Parmesan cheese.



  1. Oh my goodness this looks yummy! 😋

  2. Amy, and Chris,
    Appreciated so much Your wonderful welcome to the Holidays,
    It gave me that Christmas Feeling.
    Can’t wait to try the Tuscan Turkey Soup.Along with Cheesy Skillet-Toasted Bread.
    Looks so delicious.
    So happy to be on the Blog..
    Angela Pohl

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