Turkey escarole soup

By Lynn Crawford
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A light but protein-packed lunch that uses turkey leftovers.



  • 1 tablespoon olive oil
  • 2 cups shredded carrots
  • 1 small onion, diced
  • 2 cloves garlic
  • 4 cups chicken broth
  • 2 cups of water
  • 2 head escarole
  • 1/2 cup orzo pasta
  • 2 cups chopped leftover cooked turkey
  • 1/8 teaspoon coarsely ground black pepper
  • 1/2 cup. freshly grated Parmesan cheese


  1. In a large pot, heat oil on medium-high until hot. Add carrots, onion, and garlic; cook four minutes or until onion softens, stirring frequently.
  2. Stir in broth and water; heat to boiling.
  3. Stir in escarole and orzo; heat to boiling.
  4. Reduce heat to medium-low; simmer, uncovered, six minutes or until escarole and orzo are tender.
  5. Stir in turkey and 1/8 teaspoon coarsely ground black pepper.
  6. Reduce heat to low and simmer three minutes until turkey is heated through.
  7. Serve with Parmesan.


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