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Turkey Pasta Soup

 Turkey Pasta Soup
This quick soup has such a great flavor that everyone I've shared it with has added the recipe to her list of favorites. It also simmers up well in a slow cooker.
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • stock pot, cook turkey, onions over medium heat until meat is no
  • longer pink. Add garlic; cook 1 minute longer. 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.

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Turkey Pasta Soup (continued)

Nutritional Facts: 1-1/3 cup equals 211 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 868 mg sodium, 28 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.