Turkey Spinach Soup with Farfalline

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.8
  • Total Fat: 5.6 g
  • Cholesterol: 10.9 mg
  • Sodium: 1,149.2 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 7.4 g

View full nutritional breakdown of Turkey Spinach Soup with Farfalline calories by ingredient
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This is a great soup to make with that leftover turkey! This is a great soup to make with that leftover turkey!
Number of Servings: 6


    2 T. extra-virgin Olive Oil
    2 stalks of green onion, chopped (white and green parts)
    3 stalks Celery, chopped
    3 Carrots, chopped
    2 Parsnips, chopped
    6 cups Turkey or Chicken Broth
    2 c. spinach leaves
    2 wide strips lemon zest (removed with a veggie peeler)
    Juice of 1 lemon
    3 c. chopped leftover roast Turkey
    1 c. Farfalline pasta (or other small pasta)
    1/4 c. chopped fresh Dill (and Parsley - optional)


1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the green onion, celery, carrots and parsnips; cook, stirring occasionally for 10 minutes.
2. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender (about 20 minutes)
3. Add the spinach and lemon zest to the pot and simmer until the spinach is tender (about 10 more minutes)
4. Add the turkey and pasta and cook until the pasta is partially cooked, about 5 minutes (the pasta will continue cooking in the pot).
5. Remove from heat; stir in the lemon juice, discard the lemon zest (if you can find it), and top with the herbs. Cook through for 5 minutes.

Serving Size: Serves 6 - 8

Number of Servings: 6

Recipe submitted by SparkPeople user MICHEE72.

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