YOUR SOLIN GENERATED RECIPE
Creamy Turkey Mushroom Pasta Soup
Enjoy a hearty bowl of creamy turkey mushroom pasta soup that perfectly balances lean protein with whole grains and earthy mushrooms. This delicious and comforting dish is enriched with a light nonfat Greek yogurt base for creaminess and finished off with fresh spinach and aromatic garlic and onions.
INGREDIENTS
5 oz Lean Ground Turkey
1 cup sliced White Mushrooms
1/2 cup cooked Whole Wheat Pasta
1 cup Low-Sodium Chicken Broth
1/4 cup Nonfat Greek Yogurt
1 cup Fresh Spinach
1/4 cup diced Onion
1 clove minced Garlic
1 tsp Olive Oil
PREPARATION
Heat olive oil in a pot over medium heat. Sauté diced onions and minced garlic until softened and fragrant.
Add the lean ground turkey to the pot and cook until browned, breaking it up as it cooks.
Stir in the sliced mushrooms and cook for 3-4 minutes until they begin to soften.
Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer.
Add the cooked whole wheat pasta and fresh spinach, simmering for a few minutes to ensure the spinach wilts.
Remove the pot from heat and stir in the nonfat Greek yogurt to create a creamy texture.
Season with salt and pepper to taste, then ladle into bowls and serve warm.