Turkey and Farro Soup

Serves 6


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1 Butterball Bone-in Turkey Breast (2 cups chopped turkey)3 Tbsp olive oil1 carrot, diced3 celery stalks, diced1 onion, diced1 clove garlic, minced2 tsp oregano2 Tbsp tomato paste4 cups chicken stock1 cup farro, cooked1/2 bunch parsley, finely choppedSalt and pepper to taste


  1. Preheat oven to 425˚F. Place Butterball bone-in turkey breast on wire rack, in a sheet tray. Season with salt, pepper, and olive oil. Roast turkey for 45-55 minutes, or until internal temperature reaches 165˚F/74˚C.

  2. Remove, tent with foil, and allow turkey breast to rest for 15 minutes before carving. Carve and cube the turkey and set aside. This recipe works great with leftover turkey as well!
  3. In a pot, heat olive oil over medium low and add carrot, celery, onions, and garlic. Cook for 4-5 minutes, add oregano and cook for another 1-2 minutes. Add tomato paste and cook for another minute.
  4. Pour in chicken stock, 2 cups of chopped turkey, and 1 cup of cooked farro. Bring to a gentle boil, then reduce to a simmer and cook on low for 45 minutes. Garnish with fresh parsley and serve hot!

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