Ingredients

1.  1 tablespoon Olive oil
2.  1 tablespoon butter
3.  1 onion, diced
4.  1 carrot, sliced
5.  2 celery stalks, sliced
6.  4 garlic cloves, minced
7.  2 cups cooked turkey, shredded
8.  1 tablespoon tomato paste
9.  1 (28 ounce) can whole peeled tomatoes
10.  1 teaspoon dried thyme
11.  1 teaspoon dried parsley
12.  1/2 teaspoon dried rosemary
13.  3 Cups chicken broth
14.  1 cup half and half
15.  3/4 cup orzo
16.  2 cups baby spinach
17.  1 bay leaf

Instructions

1. Heat a large pot over medium heat and add the olive oil and butter.
2. Add the onion, garlic, carrot, and celery; cook for a few minutes until soft.
3. Add turkey and dried herbs; cook for 1-2 minutes.
4. Add broth, tomato paste, and canned tomato and cook for at least 30 minutes (up to 2 hours).
5. Once cooked, add orzo, and half and half. 
6. Bring the soup to a boil then lower heat and allow to simmer for 10 minutes.
7. Remove from heat, remove bay leaf and stir in baby spinach.
8. Serve with fresh parsley.