Turkey and Vegetable Orzo Soup with Miso Marinara

Pantry staples meet fridge-cleanout magic in this hearty, veggie-loaded soup. Miso Marinara adds depth and savory flavors for an easy meal that hits just right during colder winter days. As the soup cools or is stored in the fridge, it may thicken from the orzo. Reheat with a splash of water for a thinner consistency, or enjoy it as a thicker, stew-style soup.

Prep Time: 15 minutes Total Time: 50 minutes
Serves
6-8
  • 1 tbsp olive oil
  • 1 ½ cups diced onion
  • 1 cup finely diced carrot
  • 1 cup finely diced celery
  • 1 cup finely diced zucchini
  • 1 cup diced roasted red pepper
  • 4 tsp minced garlic
  • 1 lb ground turkey
  • ¾ tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 tbsp chopped fresh thyme
  • 6 cups chicken broth
  • 1 jar SAUZ Miso Garlic Marinara
  • 1 cup orzo pasta
  • 2 cups chopped kale
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

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Prep Time: 15 minutes Total Time: 50 minutes
Instructions:
  1. Heat oil in a deep soup pot or Dutch oven set over medium heat. Add onion, carrot, celery zucchini, roasted red pepper, and garlic; cook for 10 to 12 minutes, or until softened and fragrant.
  2. Add ground turkey, salt, and pepper, and cook for 5 to 8 minutes, breaking up with wooden spoon, until browned and cooked through.
  3. Add chicken broth and Miso Marinara; bring to a boil. Stir in orzo and reduce heat to medium-low. Simmer for 15 to 20 minutes, or until orzo is tender and soup is slightly thickened. Stir in kale, lemon zest and lemon juice and cook for an additional 2 to 3 minutes or until kale is wilted.
  4. Divide soup evenly among serving bowls and garnish with Parmesan cheese and parsley for serving.
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