Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add broth and Oregano and bring soup to a boil.
Reduce heat to medium-low; simmer to blend flavors, about 20 minutes.
Add turkey, lemon juice and lemon peel into soup.
Season soup to taste with salt and pepper
Placed a handful of chopped spinach into bottom of each bowl..
Ladle soup into bowls.
Notes
Cook the pasta separately and add them to the soup when you are ready to serve to prevent the noodles from becoming mushy.This recipe works perfectly with leftover Thanksgiving turkey.