Step 1

Heat oil and melt butter in a dutch oven or a large stock pot over medium-high heat.

Step 2

Add onion and sauté for 2 minutes.

Step 3

Add carrots, celery, garlic and parsley; season with salt and pepper and continue to sauté for about 3 minutes.

Step 4

Stir in turkey meat and cook for 2 more minutes, stirring occasionally.

Step 5

Mix in tomato paste and stir in the canned tomatoes; stir in thyme, oregano, and rosemary and cook for 2 minutes.

Step 6

Add broth, orzo, and bay leaf; stir to combine and bring soup to a boil.

Step 7

Lower heat to medium-low and continue to simmer for 10 minutes, stirring occasionally, until pasta is done.

Step 8

Stir in the baby spinach and cook for 1 more minute, or until spinach is wilted.

Step 9

Remove from heat and taste for seasonings. Adjust accordingly.

Step 10

Remove bay leaf and serve.