TURKEY PASTA SOUP

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Turkey Pasta Soup image

this is the grand prize winner from "Light & Tasty" magazine June/July '05 issue. Easy to make,light in calories, nutritious & delicious. What more could a person want?

Provided by Carol G.

Categories     Beans

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup small shell pasta
1 lb ground turkey breast
2 medium onions, chopped
2 garlic cloves, minced
3 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (15 ounce) cans cannellini beans (rinsed & drained) or 2 (15 ounce) cans white kidney beans (rinsed & drained)
2 (14 1/2 ounce) cans Italian stewed tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed, crushed
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook pasta according to pkg.directions,drain & rinse in hot water.
  • In a soup kettle cook the turkey,onions & garlic until meat is no longer pink. Drain.
  • Stir in broth,beans,tomatoes & seasonings.
  • Bring to a boil then simmer, uncovered for
  • 10 minutes.
  • Add pasta & cook till heated through. Serve with some crusty bread & dinner is ready!

Nutrition Facts : Calories 256.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 28.1, Sodium 363.8, Carbohydrate 37.6, Fiber 7, Sugar 5.2, Protein 24.2

*** Explore more Turkey Pasta Soup Recipes »

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