Italian Turkey Burger Soup

• 2 tbsp. olive oil
• 2 lbs. extra lean ground turkey
• 1 large onion, chopped
• 1 tbsp. minced garlic
• 4 small-medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 leek, white and light green parts only, chopped
• 1 - 28 oz. can petite diced tomatoes, undrained
• 8 cups unsalted chicken stock
• 2 tbsp. minced fresh basil
• 1/4 cup minced fresh parsley
• 3 springs fresh thyme
• 1 tsp. dried oregano
• 1/2 tsp. crushed red pepper 
• 2 bay leaves
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2/3 cup dry orzo pasta

Heat olive oil in a soup pot over medium high heat.  Add the turkey and break-up the meat using a wooden spoon.  Add the onion, and garlic and continue to cook until the turkey is crumbled and no longer pink and the onions are translucent.   Add the carrots, celery, leek, undrained tomatoes and broth and stir to mix well.  Add in seasonings and herbs and bring the soup to a boil.  Reduce heat and let simmer for 30 minutes. Remove the bay leaves and thyme sprigs.  Add the orzo and turn the heat up as needed to keep it at a simmer until the pasta is cooked through, about 20 minutes.

Enjoy!