Lemon Turkey Soup with Fresh Spinach and Farfalle

Makes 4-6 servings.

2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, finely chopped
3 celery stalks, chopped
2 carrots, diced
1 large red bell pepper, chopped
8 cups (or more) canned low-salt chicken broth
2 cups dried mini-farfalle (bow-tie) pasta

2 cups diced cooked turkey
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1/2 10-ounce package ready-to-use spinach leaves (about 6 cups)

Grated Parmesan cheese

Heat oil in heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes.

Mix turkey, lemon juice and lemon peel into soup.

Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Thin soup with additional chicken broth, if desired. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.