Rustic Country Turkey Soup

Need something to do with those leftovers?  Here you go!

1 c Chopped onions

3/4 c Sliced carrots

4 oz Sliced mushrooms

1 tsp Minced garlic

2 cans (14 oz ea) 33% less sodium chicken broth

2 oz Uncooked multigrain rotini

1 tsp Dried thyme or dried parsley

1/4-1/2 tsp Poultry seasoning

1/8 tsp Red pepper flakes

2 c Chopped, cooked turkey breast

2 T Diet margarine or olive oil

1/4 c Chopped parsley

1/4 tsp Salt

Place a Dutch oven over medium high heat until hot.  Coat with nonstick cooking spray.  Add onions and carrots.  Spray vegetables with nonstick cooking spray.  Cook 2 minutes, stirring frequently.  Add mushrooms.  Cook 2 minutes more.  Add garlic.  Cook and stir 30 seconds.  Add broth.  Bring to a boil.  Add rontini, thyme, poultry seasoning and pepper flakes.  Bring back to a boil.  Reduce heat.  Cover.  Simmer 8 minutes or until pasta is tender.  Remove from heat.  Add turkey, margarine, parsley and salt.  Cover.  Let stand 5 minutes before serving.

Serves 5.  Per one cup serving:  163 calories, 3 g fat, 1 g saturated fat, 40 mg cholesterol, 291 mg sodium, 14 g carbohydrate, 2 g fiber, 19 g protein.

Recipe from "Diabetic Cooking"