In a large pot over medium high heat olive oil and add in onion, celery, and carrot. Cook, stirring, until veggies have softened, about 5 minutes. Add in garlic, Italian seasoning, kosher salt, and pepper, and cook for another minute.
Pour in the chicken broth and bring the soup to a low boil. Add in the diced turkey and orzo, stirring frequently so that the orzo doesn't stick to the bottom. Cook until the orzo is al dente; about 9 minutes.
Stir in the chopped parsley and lemon juice. Serve with grated parmesan.
Notes
This recipe was made using leftover turkey meat from this Italian Roast Turkey recipe.
Use a large 5-6 quart dutch oven or soup pot for this recipe.
Be sure to stir the orzo once you add it to the soup so that it doesn't stick to the bottom of the pot.
No orzo? You can always substitute whatever small pasta you have on hand. Broken pieces of spaghetti work too!
A turkey breast will give you about 3 cups of diced turkey. You don't have to use all white meat either. Use whatever you have on hand, diced leftover chicken works here.
I like to finish off my soup with a squeeze of lemon juice. This is optional and according to your taste.
This Turkey Orzo Soup, along with most soups, is great served with a sprinkle of grated parmesan cheese on top.