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Turkey Pasta Soup

1 cup uncooked small pasta shells
1 pound lean ground turkey
2 medium onions, chopped
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed, crushed
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Printed from tasteofhome.com Oct 10, 2008

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Turkey Pasta Soup cont.

Cook pasta according to package directions. Meanwhile, in a large soup
kettle, cook the turkey, onions and garlic over medium heat until
meat is no longer pink; drain. Stir in the broth, beans, tomatoes and
seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10
minutes. Drain pasta and add to the soup. Cook 5 minutes longer or
until heated through.

Yield: 10 servings.