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 Cooking Light

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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

  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.
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