Turkey Soup with Angel Hair Pasta

Yield: 10 cups (2.5L)

Servings: 6

Related recipes: Carrots, Dairy-Free, Egg-Free, Fall, Herbs, Low-Fat, Low-Sodium, Main Dishes, Pasta, Poultry, Soups, Spinach, Sweet Pepper, Winter

Leftover turkey? Not a problem with this savory soup. If you have the time, make your own stock with the turkey carcass; otherwise, chicken broth will work.

Ingredients

1/2 cup (90g) onions, chopped

6 cups (1.5L) broth, turkey stock or chicken broth

16 ounces (455g) turkey, cooked, cut into 1-inch (2.5cm) pieces

1 cup (150g) carrot, chopped

1 cup (150g) red bell pepper, chopped

1 Tbsp (10g) ginger root, minced

1 tsp (5g) soy sauce, low sodium

1 tsp (1g) Herbes de Provence

3 cups (70g) spinach leaves, fresh, chopped

4 ounces (115g) angel hair pasta, broken in half, uncooked

Directions

Spray a large soup pot with vegetable oil spray and sauté onions until translucent.

Add turkey stock or chicken broth and bring to a boil.

Add turkey, carrots, red pepper, ginger, soy sauce, and Herbes de Provence.

Simmer uncovered until carrots are soft but not completely done.

Add spinach and pasta to soup.

Cook until pasta is al dente. Serve immediately.

Nutrition Facts
Calories: 191
Total Fat: 5g
% Calories from fat: 24%
Protein: 16g
Carbohydrate: 20g
Cholesterol: 41mg
Sodium: 94mg