Turkey-Pasta Soup

Name: Turkey-Pasta Soup
Yield: 8 servings (serving size: 1 1/2 cups)
Ingredients: 1 tablespoon olive oil; ½ cup chopped carrot; ¼ cup chopped celery; ¼ cup minced onion; 1 garlic clove, minced; 2 cups water; ⅓ cup chopped 33%-less-sodium ham (about 2 ounces); ¼ 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

2 Ratings
2 Reviews

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.

By Elizabeth Taliaferro

Recipe by Cooking Light November 2004

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

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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PandP0710

12/31/2012

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

Siouxme

03/24/2011

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!

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