Turkey Soup with Angel Hair Pasta
- Servings: 6
- Yield: 10 cups (2.5L)
Related recipes:
Carrots, Dairy-Free, Egg-Free, Fall, Herbs, Low-Sodium, Low-Fat, Main Courses, 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) soya 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, soya 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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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