Italian Turkey and Orzo Soup

Ingredients

• Salt
• Garlic
• Water
• Pepper
• Red pepper
• Oregano
• Mushrooms
• Tomatoes

Directions

1. Warm a large Dutch oven over medium-high heat. Pour in the oil and turn the pot so the bottom is coated. Add the turkey and cook for 6 minutes, breaking it up as it browns, until it is lightly colored.
2. Add the oregano, mushrooms, and garlic to the pot, then sauté everything together for 5 minutes.
3. Pour in the stock and 2 cups water, then add the salt, red pepper, and tomatoes. Use your spoon to scrape up the browned bits from the bottom of the pot, and bring the soup to a boil.
4. Stir in the orzo and cook for 7 minutes.
5. Add the spinach and rind, then cook for 2 minutes more.