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Turkey Noodle Soup with Spinach


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Rate this recipe 4.6/5 (10 Votes)


  • 4 oz whole wheat noodles, cooked
  • 1 Tbsp canola oil
  • 1/2 c chopped onion
  • 1/2 c chopped carrot
  • 1/2 c chopped celery
  • 1 tsp dried sage
  • 12 oz ground turkey breast
  • 2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth
  • 4 c water
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1 bag (6 oz) baby spinach leaves
  • Ground black pepper



Step 1

1. COOK the noodles according to the package directions. Drain and set aside.
2. MEANWHILE, in a pot over medium heat, warm the oil. Add the onion, carrot, celery, and sage. Cook, stirring occasionally, for 5 minutes, or until the vegetables start to soften. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for about 4 minutes longer, or until the turkey is no longer pink.
3. ADD the broth, water, vinegar, and salt. Simmer for about 5 minutes, or until hot. Do not boil. Stir in the spinach and reserved noodles. Remove from the heat and let rest for 5 minutes. Season with pepper to taste.

NUTRITION (per serving) 135 cal


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