Italian Turkey and Orzo Soup

Hello All and Happy Thursday!  Thank you for taking time out of your busy life to stop by and see us, we really do appreciate it.  Prayers to those that need them.  Ah, Friday.........so close I can smell it LOL.  So new cookbook/magazine Cooking Light Dinner Tonight 2015 Edition is where I found today's recipe.  Was super excited that it turned out so good.  The only thing it needed was some salt and well, of course when you healthy food up, something has to give.  It was really great for Mom and Dad on this chilly, rainy day.  I had to have a small bowl because I just enjoyed it so much during tasting ;-)!  So simple, healthy and still comforting..........WIN!  Hope you have as good of luck with it as I did.  Enjoy the weekend with those you love.  And always remember to take time for you, you are super important in this world! ;-).  See you next week!

Italian Turkey and Orzo Soup

Hands on:  28 minutes       Total:  35 minutes

1 Tablespoon olive oil

12 ounces 93% lean ground turkey

1 Tablespoon choped fresh oregano

4 ounces sliced cremimi mushrooms

5 garlic cloves, chopped

3 cups unsalted chicken stock

2 cups water

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper (I had to omit)

1 15 ounce can petite diced tomatoes, drained

3/4 cup uncooked whole wheat orzo pasta (I couldn't find, used regular)

3 cups spinach

1/2 teaspoon grated lemon rind

Heat a large Dutch oven over medium-high heat.  Add oil; swirl to coat.  Add turkey; cook 6 minutes or until lightly browned, stirring to crumble.  Add oregano, mushrooms, and garlic; saute 5 minutes.  Add stock, 2 cups of water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil.  Add orzo; cook 7 minutes.  Sit in spinach and rind; cook 2 minutes.