Randy Mayor; Jan Gautro
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.

How to Make It

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.

Ratings & Reviews

PandP0710's Review

December 31, 2012
Excellent! Easy to make. Topped each bowl with freshly grated parmesan cheese upon serving and that finished it off great. Definitely a keeper!

Siouxme's Review

March 24, 2011
I just made this soup last night, but didnt have cooked turkey, so I improvised with Rotissery Chicken.. It was really really good!!! And very easy to make! :) I like that it is versatile!