Turkey Mushroom Orzo Soup: Your New Favorite Bowl of Comfort

Hello, my kitchen friends! Olivia here. Can we talk about that magical, post-holiday moment when the big feast is over, the house is still humming with leftover warmth, and you’re faced with the glorious challenge of a beautiful turkey carcass and plenty of leftover meat? It’s a blank canvas for cozy creativity, and my absolute favorite way to answer the call is with a steaming, savory, soul-soothing pot of soup.

But not just any soup. We’re making my Turkey Mushroom Orzo Soup today. Imagine this: a broth that’s rich and deeply savory, thanks to earthy mushrooms and a whisper of white wine. Tender shreds of turkey and little orzo pasta stars bobbing in every spoonful. It’s silky, it’s hearty, and it feels a little bit indulgent, all while being wonderfully nourishing. This isn’t just “leftover soup”—this is a deliberate, delicious celebration of flavors that might just become the main event next time.

I love this recipe because it’s the epitome of what I stand for in the kitchen: turning simple, honest ingredients into something truly unforgettable. It’s quick to come together, asks for very little fuss, and fills your home with an aroma that promises pure comfort. So, grab your favorite soup pot and that apron (messy is totally welcome here!), and let’s make something special together.

The Soup That Sparked a Tradition

This soup has a special little story in my heart. It was born out of a slightly chaotic, wonderfully loud “Friendsgiving” a few years back. I’d hosted a crowd, and as everyone left, arms laden with tupperware, I was left with a mountain of dishes and a single, lonely-looking turkey frame. I was exhausted, but the thought of wasting that flavor-filled skeleton felt like a crime.

So, at 11 PM, still in my hostess dress (now accessorized with a very flour-dusted apron), I threw the carcass into my biggest stockpot with some onion and herbs. The next morning, the entire first floor of my house smelled like a cozy hug. I strained that beautiful golden broth and knew I had to make something worthy of it. I riffed with what I had: some cremini mushrooms starting to languish in the fridge, half a bag of orzo, and the last of the white wine from the night before. The result was this soup. It was so good, so restorative, that it’s now my non-negotiable post-Thanksgiving ritual. It’s the quiet, delicious victory lap after the holiday marathon.

Gathering Your Flavor Makers

Here’s your shopping list! Most of these are pantry staples, and the beauty of soup is its flexibility. Don’t be afraid to make it your own.

• 2 tablespoons olive oil or butter: I often use a mix! Butter adds incredible richness, while olive oil brings a lovely fruitiness. Use what you love.
• 1 small onion, diced: The sweet, savory base of our soup. A yellow or white onion works perfectly here.
• 3 garlic cloves, minced: Don’t be shy! Freshly minced garlic is a must for that fragrant punch.
• 8 oz sliced mushrooms (cremini or white button): Cremini (baby bellas) are my go-to for their deeper, earthier flavor, but standard white mushrooms work beautifully, too. This is where a ton of our savory “umami” comes from!
• 1 teaspoon dried thyme (or 1 tablespoon fresh): That classic, comforting herbaceous note. If using fresh, add it towards the end of cooking for the brightest flavor.
• ½ cup dry white wine (optional, for deglazing): Chef’s Insight: This is my secret weapon! The wine deglazes the pot, lifting all those delicious browned bits from the mushrooms and onion, and adds a layer of complex acidity that keeps the soup from feeling heavy. A Sauvignon Blanc or Pinot Grigio is perfect. If you don’t cook with wine, just use an extra ½ cup of broth with a squeeze of lemon juice.
• 6 cups turkey or chicken broth: Homemade turkey broth is gold here, but a good-quality, low-sodium store-bought chicken broth is a fantastic and convenient substitute. Controlling the salt is key!
• 1 cup orzo pasta: These little rice-shaped pasta pieces are the heart of the soup! They cook right in the broth, thickening it slightly and making it wonderfully hearty.
• 2 cups cooked shredded turkey: The star of the show! Use a mix of white and dark meat for the best flavor and texture. This is a brilliant way to use up that holiday leftover turkey.
• ½ cup grated parmesan cheese: For salty, nutty depth. Please, if you can, grate it yourself! Pre-grated cheese often has anti-caking agents that can make it a bit grainy and less melty.
• Salt and pepper to taste: Season in layers! Taste at the end, especially after adding the parmesan, before you add more salt.
• Fresh chopped parsley for garnish: A pop of fresh color and a bright, clean flavor to finish everything off.
• Optional: ½ cup cream or half-and-half for a silkier finish: This is totally optional, but oh-so-indulgent. It adds a lovely velvety texture and richness. I add it if I’m feeling a little extra.

Let’s Get Cooking: Building Your Soup, Step-by-Step

Ready to create some magic? Follow these steps, and you’ll have a perfect pot of soup in no time. I’ve sprinkled in all my favorite chef hacks to make the process seamless.

1. Sweat the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat your olive oil or butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until it becomes translucent and fragrant. You’re not looking for color here, just softening. Chef’s Tip: A pinch of salt at this stage helps to draw the moisture out of the onions, speeding up the process and building a flavor foundation.
2. Bloom the Mushrooms & Garlic: Now, stir in the sliced mushrooms, minced garlic, and dried thyme. The mushrooms might look like a lot at first, but they will shrink down significantly. Cook, stirring occasionally, for 6-8 minutes, until the mushrooms have released their water, are tender, and have taken on a beautiful golden-brown color. Chef’s Hack: Don’t crowd the mushrooms! If you dump them all in and they’re piled on top of each other, they’ll steam instead of sauté. Give them space to brown properly for the best flavor.
3. Deglaze with Wine (The Flavor Lift!): This is my favorite step. Pour in that ½ cup of dry white wine. It will sizzle and steam wonderfully. Use your wooden spoon to scrape up all the delicious browned bits (the “fond”) from the bottom of the pot. Let it simmer for about 2 minutes; this cooks off the harsh alcohol and leaves only the lovely, nuanced flavor behind.
4. Build the Broth & Cook the Orzo: Pour in your 6 cups of broth and bring the whole pot to a gentle boil. Once it’s bubbling, stir in the 1 cup of orzo. Cook for 8-10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom, until the pasta is tender. Chef’s Note: The soup will continue to thicken as it sits because the orzo absorbs liquid, so don’t worry if it seems a bit brothy at this stage—it’s perfect!
5. The Grand Finale: Turkey & Cream: Reduce the heat to a low simmer. Stir in the shredded turkey, the grated parmesan cheese, and the cream (if you’re using it). Let it all heat through for just 2-3 more minutes—this is just to warm the turkey and melt the cheese into the broth. Chef’s Tip: Adding the turkey at the very end ensures it stays tender and juicy and doesn’t become tough or stringy from overcooking.
6. Season to Perfection: Now, and only now, is the time for your final seasoning. Taste your masterpiece! Does it need a pinch more salt? A few cracks of black pepper? The parmesan is salty, so trust your palate. Adjust until it tastes just right for you.

How to Serve This Cozy Masterpiece

Ladle this beautiful, steaming soup into deep, wide bowls. The perfect finish is a generous sprinkle of fresh, chopped parsley and another light dusting of parmesan cheese right on top. For the ultimate cozy night in, serve it with a thick, crusty slice of warm, buttered bread or some flaky, salted crackers for dipping. It’s a complete, satisfying meal in a bowl that feels both elegant and utterly homely.

Make It Your Own: Delicious Twists & Swaps

The fun doesn’t stop here! This soup is a fantastic base for creativity. Here are a few of my favorite variations:

• Lemon & Dill: For a brighter vibe, stir in the zest of one lemon and 2 tablespoons of fresh dill along with the turkey. Omit the thyme for a completely different flavor profile.
• Chicken & Wild Rice: Swap the turkey for shredded rotisserie chicken and the orzo for ¾ cup of wild rice blend. You’ll need to simmer it longer (about 40-45 minutes) for the rice to become tender.
• Vegetarian Powerhouse: Skip the turkey and use vegetable broth. Add a cup of chopped kale or spinach in the last 2 minutes of cooking, and maybe a can of drained white beans for protein.
• Spicy Kick: Love heat? Add a pinch of red pepper flakes when you’re cooking the mushrooms, or finish each bowl with a drizzle of chili crisp oil.
• Extra Creamy (Dairy-Free): Instead of cream, blend ½ cup of raw cashews with ½ cup of the broth until completely smooth, then stir it in at the end for incredible richness without the dairy.

Chef’s Notes: From My Kitchen to Yours

This recipe has truly evolved in my kitchen. The first time I made it, I was so worried about the orzo absorbing all the broth that I cooked it separately and added it to each bowl. It worked, but it wasn’t the same. The soup lacked that silky, slightly thickened texture that comes from the orzo starch melting right into the broth. I learned to embrace the thickening! Just know that if you have leftovers, the soup will become very thick—almost like a stew. To reheat, just add a splash of broth or water to loosen it back up to your perfect soup consistency.

And a funny story: I once, in a sleepy post-Thanksgiving haze, grabbed the cinnamon instead of the paprika from my spice rack. I realized my mistake just in time, but it was a heart-stopping moment! So now, I always, always do a “spice sniff test” before anything goes into the pot. A little kitchen lesson learned the (almost) hard way!

Your Soup Questions, Answered!

I’ve gotten a few questions about this recipe over the years, so I’ve gathered the most common ones here to help you out.

My soup got really thick after sitting/is leftover. What happened?
This is totally normal and expected! Orzo is a pasta, and it continues to absorb liquid as it sits. Don’t worry, you haven’t done anything wrong. When you reheat your leftovers, simply add a splash of broth, water, or even a bit of milk/cream to thin it out to your desired consistency. I actually love the thick, stew-like texture of the leftovers for lunch the next day.

Can I make this soup ahead of time?
You can, with one small trick. To prevent the orzo from becoming overly soft and bloated, I recommend preparing the soup base (through step 4, but without adding the orzo). Let the base cool and store it in the fridge. When you’re ready to serve, bring the base back to a boil, add the orzo and cook until tender, then proceed with adding the turkey and cream. This keeps the orzo’s texture perfect.

What’s the best substitute for the white wine?
No problem at all! The best non-alcoholic substitute is an additional ½ cup of broth plus a tablespoon of either fresh lemon juice or white wine vinegar. This will mimic the acidity and brightness that the wine provides, effectively “deglazing” the pot and balancing the richness.

My turkey is a bit dry. Will this soup help?
Absolutely! This soup is a fantastic remedy for drier turkey. By simmering the shredded turkey in the hot, flavorful broth for just the last few minutes, it rehydrates and becomes tender and juicy again. The broth works its magic, so don’t you worry.

Turkey Mushroom Orzo Soup : Silky, Savory, and Comfort in a Bowl

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• Author: OliviaBennett

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Description

A cozy, savory, post-holiday soup made with turkey, mushrooms, orzo, and parmesan. Silky, hearty, and full of flavor — the perfect way to use leftover roasted turkey.

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Ingredients

Scale 1x2x3x

Base & Aromatics

• 2 tbsp olive oil or butter (or a mix)

• 1 small onion, diced

• 3 garlic cloves, minced

• 8 oz mushrooms, sliced (cremini or white button)

• 1 tsp dried thyme (or 1 tbsp fresh)

Deglazing

• ½ cup dry white wine (optional)

  • Substitute: ½ cup extra broth + squeeze of lemon juice

Soup

• 6 cups turkey or chicken broth

• 1 cup orzo pasta

• 2 cups cooked, shredded turkey

• ½ cup grated parmesan cheese

• Salt & black pepper, to taste

• Optional: ½ cup cream or half-and-half

• Fresh parsley, chopped (for serving)

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Instructions

1. Sauté the Aromatics

1. Heat olive oil or butter in a large Dutch oven over medium heat.

2. Add onion and a pinch of salt. Cook 3–4 minutes until soft and fragrant.

3. Add mushrooms, garlic, and thyme. Cook 6–8 minutes until mushrooms release their liquid and turn golden.

2. Deglaze the Pot

1. Pour in the white wine (or broth substitute).

2. Scrape up any browned bits from the bottom.

3. Simmer 2 minutes to cook off the alcohol.

3. Build the Soup

1. Add broth and bring to a gentle boil.

2. Stir in the orzo.

3. Cook 8–10 minutes, stirring occasionally, until orzo is tender.

4. Add Turkey & Finish

1. Reduce heat to low.

2. Stir in shredded turkey, parmesan, and optional cream.

3. Simmer 2–3 minutes, just to heat through.

4. Taste and season with salt and pepper.

5. Serve

• Ladle into bowls and top with fresh parsley and a sprinkle of parmesan if you like.

• Serve with crusty bread or crackers.

Notes

Leftovers

• Soup thickens as it sits because orzo absorbs liquid.

• To reheat: add extra broth or water to loosen.

Bright Lemon-Dill Version

• Add zest of 1 lemon + 2 tbsp fresh dill.

• Omit thyme.

Chicken & Wild Rice Version

• Replace orzo with ¾ cup wild rice blend.

• Increase simmer time to 40–45 minutes.

Vegetarian Version

• Use vegetable broth and add kale/spinach + white beans.

Spicy Version

• Add red pepper flakes with the mushrooms or finish with chili crisp.

Extra Creamy (Dairy-Free)

• Blend ½ cup cashews + ½ cup broth until smooth; stir in at the end.

A Quick Nutritional Glance

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Per Serving (approximate, without optional cream): Calories: 290 | Protein: 24g | Fat: 10g | Carbohydrates: 24g | Sugar: 2g | Fiber: 2g

Final Thoughts: More Than Just a Soup

So there you have it, my friends—my heartwarming, soul-soothing solution for those glorious holiday leftovers. This Turkey Mushroom Orzo Soup is proof that the best meals aren’t always the most elaborate ones. They’re the ones born from a little creativity, a desire for comfort, and a deep-seated love for sharing good food.

This soup has become my personal tradition, a delicious ritual that marks the gentle, cozy transition from the holiday hustle back into everyday life. It’s a reminder that with a few simple ingredients and a single pot, you can create a bowl of pure, uncomplicated comfort that feels like a warm embrace.

I hope this recipe finds its way into your own kitchen traditions. I hope it turns your leftovers into something you look forward to even more than the main event. Most of all, I hope it fills your home with its incredible aroma and your belly with its deep, satisfying goodness.

Now, I’d love to hear from you! Did you add a special twist? Did it become an instant family favorite? Share your creations and stories with me by tagging me on social media @InOliviasKitchen. Happy cooking