Spicy turkey soup

What to do with leftover turkey? Here is my  healthier version of Carrabas Spicy Italian soup (My original version has potatoes chopped real small but I want to decrease the carbs in this). Spice amounts are approximate. Enjoy

Pam cooking spray
3 medium carrots chopped
3 stalks celery chopped
1 medium onion chopped
4 cups chicken or turkey stock
1 TBL crushed garlic
1 teaspoon Italian seasoning (adjust as needed)
1/8 teaspoon cayenne pepper (adjust to how spicy you like it)
1/2 tsp crushed red pepper (adjust to your liking)
1 tsp better than bouillon chicken base
2 can diced tomatoes with garlic and basil
12 oz cooked turkey meat ( 4oz. white, 8 oz dark - use whatever leftover you have)
8 oz ditalini pasta
3/4 cup grated Parmesan cheese

• Saute celery, onions, and carrots in a Large pot sprayed with Pam
• When slightly softened, turn up heat, add in garlic, stock, boullion and canned tomatoes. 
• Season with Italian seasonings, cayenne and crush red pepper
• Once it comes to a boil, add pasta and lower heat
• Once pasta is cooked add the turkey and warm through. 
• Grate cheese and stir in

Approximately 14 servings:  Calories 174     Fat 3.5     Carbs 22.4      Protein 13.1   fiber 1.7