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Turkey-Pasta Soup

Randy Mayor; Jan Gautro
Yield 8 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.