Turkey Soup with Angel Hair Pasta
Related recipes: Carrots,
Dairy-Free, Egg-Free, Fall,
Herbs, Low-Fat, Low-Sodium, Main Dishes, Pasta,
Poultry, Soups, Soups/Salads, 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.
Preparation facts
Servings: 6
Yield: 10 cups (2.5L)
Ingredients
1/2 cup (90g) onions, chopped
6 cups (1.5L) broth, turkey stock or chicken broth
16 oz (455g) turkey, cooked, cut into 1-inch (2.5cm) pieces
1 cup (150g) carrot, chopped
1 cup (150g) red bell pepper, chopped
1 Tbs (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 oz (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
Serving Size 1 serving
Calories 255
Calories from Fat 40 (16%)
% Daily Value*
7%Total Fat 4g
6%Saturated
Fat 1.2g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.8g
5%Cholesterol 16mg
22%Sodium 529mg
19%Potassium 672mg
13%Total
Carbohydrate 39g
15%Dietary
Fiber 3.7g
Sugars 6g
Sugar Alcohols 0g
30%Protein 15g