Turkey, Spinach and Spaghetti Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a great way to use up leftover turkey from Thanksgiving or any other turkey dinner. Quick, easy, nutritious, and great tasting. Everyone always asks for the recipe when I make this. The spinach lends nutritional value, the noodles make it comfort food, and the ginger gives it a little kick. Ingredients:
1 lb cooked turkey, skinned and deboned |
1 (16 ounce) box spaghetti or 1 (16 ounce) box pasta, of your choice |
1 (10 ounce) package frozen spinach |
6 cups chicken broth or 6 cups water |
1 large onion, chopped |
lemon juice, to taste |
1 piece fresh ginger or 1 teaspoon ground ginger |
black pepper |
olive oil |
Directions:
1. Chop the onion and peel and dice the ginger, if using fresh (I prefer fresh).
2. In a large pot over medium heat, saute the onion and ginger in a small amount of olive oil, until the onion is translucent (a couple of minutes).
3. Add broth and spinach (frozen, but you can thaw if you like. I usually thaw it right in the pot).
4. Cover and bring to a boil.
5. Reduce heat and simmer until spinach is thawed.
6. Cut turkey into strips or chunks.
7. Add turkey and pasta when spinach is thawed.
8. Cover and simmer until noodles are al dente.
9. You can use uncooked turkey also, but you'll have to cook a little longer, until the turkey is done.
10. Add a bit of lemon juice, salt and pepper to taste.
11. That's it!
12. You're done!
13. This is great with a glass of good wine and a hunk of bread.
|
|