Turkey and Orzo Soup

Tip – This recipe is lovely served on Boxing Day, especially if you have been out for a walk and want something nourishing and tasty. For ease prepare this soup on Christmas Eve, then add the leftover shredded turkey before serving.

  • Heat the Crockpot Express on the Brown/Sauté mode until hot. Add the vegetable oil and bacon and sauté until the edges of the bacon are starting to brown.
  • Add the leeks, onion, celery and carrots and stir well, continue sautéing for a further 5 minutes.
  • Pour in the hot stock, add the bay leaves and secure the lid.
  • Select the soup programme and a cook time of 8 minutes.
  • Once cooking time is complete, allow a natural pressure release (NPR) of 5 minutes.
  • Carefully vent and stir well.
  • At this stage and to make a really lovely consistency, blend half of the soup remembering to remove the bay leaves beforehand.
  • Add the blended soup back into the pot, add the orzo and select the Brown/Sauté mode, stir occasionally to prevent the pasta sticking to the bottom of the pot and cook for approx. 15 minutes without the lid.
  • Stir in the beans and turkey and cook for a further few minutes until piping hot and bubbling.
  • Turn the unit off and stir in the spinach leaves, adjust the seasoning if required and serve ladled into bowls.
  • Delicious served with some speciality bread.



  • 1 tbsp vegetable oil
  • 200g smoked bacon, diced
  • 2 medium sized leeks, approx. 350g, washed and diced
  • 1 medium sized onion, diced
  • 3 sticks celery, diced
  • 350g carrots, scrubbed and diced
  • 2 litres hot chicken stock
  • 2 bay leaves
  • 150g orzo pasta
  • 2/3 good handfuls of shredded cooked turkey, approx. 500g
  • 1 tin of cannellini beans, rinsed and drained
  • 100g baby spinach leaves