Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Taliaferro
Recipe by Cooking Light November 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

194 calories; calories from fat 23%; fat 4.9g; saturated fat 1.3g; mono fat 2g; poly fat 1g; protein 21.8g; carbohydrates 14.2g; fiber 1.2g; cholesterol 44mg; iron 1.6mg; sodium 483mg; calcium 45mg.
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