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.

SERVINGS: 10

TIME: Prep/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 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.

Nutrition Facts

• One serving:
• 1-1/3 cups

• Calories:
• 211

• Fat:
• 4 g

• Saturated Fat:
• 1 g

• Cholesterol:
• 36 mg

• Sodium:
• 868 mg

• Carbohydrate:
• 28 g

• Fiber:
• 6 g

• Protein:
• 15 g

• Diabetic Exchange:
• 2 very lean meat, 2 vegetable, 1 starch.

SOURCE: Taste of Home