Turkey Pasta Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
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.
Ingredients
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1 cup uncooked small pasta shells
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1 pound lean ground turkey
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2 medium onions, chopped
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2 garlic cloves, minced
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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2 cans (14-1/2 ounces each) Italian stewed tomatoes
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2 teaspoons dried oregano
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2 teaspoons dried basil
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1 teaspoon fennel seed, crushed
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1 teaspoon pepper
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
Directions
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1.
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.
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2.
Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.
Nutrition Facts
1-1/3 cups: 211 calories, 4g fat (1g saturated fat), 36mg cholesterol, 868mg sodium, 28g carbohydrate (7g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
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