Turkey-Pasta Soup

Turkey-Pasta Soup Recipe
Randy Mayor; Jan Gautro
To ensure that the pasta cooks properly, make sure the soup is boiling when you add the ditali and that it comes back to a boil for the rest of cooking.


8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 23 %
Fat 4.9 g
Satfat 1.3 g
Monofat 2 g
Polyfat 1 g
Protein 21.8 g
Carbohydrate 14.2 g
Fiber 1.2 g
Cholesterol 44 mg
Iron 1.6 mg
Sodium 483 mg
Calcium 45 mg


1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced onion
1 garlic clove, minced
2 cups water
1/3 cup chopped 33%-less-sodium ham (about 2 ounces)
1/4 teaspoon freshly ground black pepper
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup uncooked ditali (about 4 ounces short tube-shaped macaroni)
3 cups chopped cooked turkey
3 cups thinly sliced napa (Chinese) cabbage


Heat oil in a large Dutch oven over medium-high heat. Add carrot, celery, onion, and garlic; sauté 3 minutes or until tender. Add water, ham, pepper, and broth; bring to a boil. Add pasta; cook 8 minutes or until pasta is done. Stir in turkey and cabbage; cook 2 minutes or until cabbage wilts.

Elizabeth Taliaferro,

Cooking Light

November 2004
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