Italian Chicken (or Turkey) Soup
Use your leftover turkey or chicken to create this quick and easy soup.
Servings 8
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped carrots 2 medium
- 1 ½ cups chopped onion 1 medium
- 1 clove garlic chopped
- 1 ½ teaspoon Italian Seasoning
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 ½ cups chicken or turkey cooked and shredded
- 1 ½ cups pasta cooked
- 1 can white beans 15 oz drained and rinsed
- 1 can organic diced tomatoes 15 oz
- 2 cups spinach fresh
- dash red pepper flakes optional
- Freshly grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large soup pot on stovetop, medium heat. Add the onion, carrots, garlic, Italian Seasoning, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the broth, tomatoes, beans, and chicken. Reduce heat, simmer for 15 minutes. Stir in the pasta, spinach, and red pepper flakes (if using). Simmer for another 5 minutes until hot. Top with freshly grated Parmesan cheese to serve.
Notes
Feel free to use vegetable broth or bone broth (my favorite).
I used organic fire roasted canned tomatoes to add some extra flavor.
Choose your favorite pasta or grain. For gluten-free, I like to use these lentil pasta spirals. I also like farro, an ancient grain, but it contains wheat.
You could substitute frozen spinach for fresh, but reduce the amount used.