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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I rounded this soup up one day from leftovers in the fridge... a half a package of ground turkey, a half a bag of spinach, some bouillion cubes, etc. A few tries later and this delicious soup is the result. I haven't tried freezing it... never lasts that long! Ingredients:
1 small onion, chopped |
3 large carrots, chopped |
3 large celery ribs, chopped |
1 lb ground turkey breast |
1 (14 1/2 ounce) can stewed tomatoes, drained and chopped, reserve liquid |
3 chicken bouillon cubes |
12 cups water |
1 tablespoon poultry seasoning |
1 teaspoon ground oregano |
1 teaspoon ground basil |
2 garlic cloves, minced |
1 teaspoon black pepper, to taste |
2 small zucchini, halved and thickly sliced |
1 (12 ounce) bag baby spinach |
1 cup macaroni |
Directions:
1. Dissolve bouillion cubes in 2 cups of boiling water, set aside.
2. Spray bottom of large soup pot with cooking spray, or some olive oil.
3. Sautee onions, carrots and celery until soft.
4. Add ground turkey & poultry seasoning, cook until done.
5. Add garlic, stewed tomatoes and spices.
6. Add all liquids (tomato reserve, boullion broth and additional water), bring to a boil.
7. Add zucchini, spinach and macaroni, return to a boil and cook until zucchini is soft, about 12 mins (if you like your pasta al dente, add it later on. I like mine a little over done in this soup).
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