Italian Turkey Soup

This recipe was the perfect mix of protein, veggies and pasta for carbs. I loved bringing leftovers to work and it would be perfect to take to a family or friend who just had a baby/surgery/etc. 

Ingredients

2 tbsp olive oil

1 lb ground turkey

1 small onion, diced

3 garlic cloves, minced

1 tbsp Italian seasoning

1 tsp salt

1/2 tsp pepper

1 (15 oz) can Italian style tomatoes

1 (15 oz) can white beans, drained

3 (14 oz) cans beef broth

1 tsp oregano

1 tbsp dried parsley

1 cup cooked pasta (rotini, corkscrew, shells)

1 cup diced carrots

1 medium zucchini, thinly sliced

1 (10 oz) package frozen spinach, thawed and drained

1. Heat oil in a large pot. Add onions, garlic, ground turkey, Italian seasoning, salt, and pepper. Cook until turkey is completely cooked

2. Add canned tomatoes (including juice), beans, carrots, zucchini, broth, parsley and oregano. Reduce heat and simmer 10-15 minutes until zucchini and carrots are tender

3. Add spinach and stir until wilted

4. Add additional salt and pepper to taste

5. Serve warm topped with Parmesan cheese