Saturday, August 29, 2009

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

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