This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.
Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.
Per Serving: 196 calories; protein 18.3g; carbohydrates 17g; fat 5.7g; cholesterol 35.8mg; sodium 856.9mg.