Pesto Pasta Turkey Soup

This is a thick soup, and the orzo absorbs the liquid overnight so leftovers are even thicker. It's hearty yet light, so equally good in the winter and summer. The ricotta on top is optional, but adds nice creamy texture.

recipe adapted from NY Times Cooking. The photo is theirs.

Ingredients:

• 2 Tbl. olive oil

• 1 onion, diced

• Pinch of red pepper flakes (more to taste)

• 1/2 tsp. kosher salt

• 1 pound ground turkey

• 1/2 cup pesto (from a store bought jar or homemade)

• 1 quart chicken or vegetable broth

• 1 cup orzo

• 3-4 cups chopped fresh spinach (more if you want)

• 1 lemon

• Ricotta for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion, red pepper and salt and cook until soft and brown around the edges (about 5 minutes).

2. Add the ground turkey and the pesto to the pot. Break up the turkey with your spoon and combine it with the pesto and onion mixture. Cook until the turkey is browned in spots, about 5 minutes.

3. Add the broth and bring the pot to a simmer, cooking until it is nice and flavorful (about 15 minutes). Taste along the way and add more salt or red pepper flakes to taste.

4. Add the orzo and cook about 10-12 minutes longer (check the orzo package to see how long it says it needs and follow that).

5. Add the spinach and cook 1-2 minutes just until it gets soft. Squeeze some lemon juice into the pot and stir it in. Use the whole lemon or just half depending on your own taste.

6. Ladle the soup into bowls and put a dollop of ricotta on top each serving.