Excellent! Easy to make. Topped each bowl with freshly grated parmesan cheese upon serving and that finished it off great. Definitely a keeper!
Turkey-Pasta Soup
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.
Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 194
- Calories from fat: 23%
- Fat: 4.9g
- Saturated fat: 1.3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 21.8g
- Carbohydrate: 14.2g
- Fiber: 1.2g
- Cholesterol: 44mg
- Iron: 1.6mg
- Sodium: 483mg
- Calcium: 45mg
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
Preparation
- 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.
Turkey-Pasta Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Kid-Friendly, Quick/Easy
- MAIN INGREDIENT: Pork, Poultry
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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