Turkey Stracciatella Soup

This light yet comforting Italian-inspired soup transforms leftover turkey into a delicate, egg-laced broth brimming with spinach, pastina, and Parmigiano-Reggiano.

Calories

281

Carbohydrates

10g

Protein

18g

Potassium

476mg

Fiber

10g

Sugar

5g

Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
1 small yellow onion, chopped (about 1 cup)
1 medium carrot, peeled and chopped (about 1/2 cup)
2 celery stalks, chopped (about 1/2 cup)
2 garlic cloves, chopped (about 2 teaspoons)
1 tablespoon dried Italian seasoning
1/2 cup dry white wine
6 cups lower-sodium chicken broth
1/2 teaspoon kosher salt, plus more to taste
2 cups shredded, cooked turkey
2 cups loosely packed fresh spinach, finely chopped
1/4 cup chopped fresh basil
1 ounce Parmigiano-Reggiano cheese, grated on smallest holes of box grater (about 1/4 cup), plus more for garnish
2 large eggs, lightly beaten
1 cup cooked pastina
Crushed red pepper

Direction

Heat oil in a large Dutch oven over medium-high. Add onion, carrot, and celery; cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 30 seconds.
Add white wine; cook over medium, stirring and scraping up any browned bits from bottom of Dutch oven, until reduced slightly, about 1 minute. Stir in broth and salt; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and stir in turkey; cook, stirring occasionally, until turkey is heated through, about 5 minutes.
Reduce heat to medium-low and stir in spinach and basil; cook, undisturbed, until bright green and wilted, about 1 minute. Whisk together Parmigiano-Reggiano and eggs in a small bowl until combined. While stirring broth mixture continuously in a slow, circular motion, slowly pour egg mixture in a thin stream to form delicate ribbons of cooked egg. Stir in pastina. Taste and season with additional salt, if desired.
Ladle soup evenly into 6 warm bowls. Garnish with crushed red pepper, additional Parmigiano-Reggiano and olive oil, if desired. Serve immediately.