1 ¼ pounds boneless, cooked, turkey meat, cut into bite size pieces
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried basil
½ teaspoon chopped fresh rosemary
1 quart turkey stock
1 cup water
2 carrots cut into thin rounds
1 cup small pasta (such as shells or bowties)
2 celery stalks, chopped
½ cup chopped fresh parsley
juice of 1/2 lemon
handful of fresh spinach
Salt and freshly ground pepper
Preparation
Step 1- Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary. Saute on medium heat until onions begin to brown, about 5 minutes.
Step 2- Increase heat to high, add broth and water and bring to a simmer. Add carrots and cook until tender, about 10 minutes.
Step 3- Add the pasta and celery and cook until just tender, about another 5 minutes. Then add turkey meat and spinach. Stir in parsley and lemon juice. Continue to cook until pasta reaches your preferred texture and all other ingredients are heated thoroughly.
Yield: 6 servings
