Turkey and Pasta Soup

It’s definitely starting to feel like soup weather where I’m at so I thought a nice turkey soup recipe would be perfect for today’s Turkey Tuesday recipe. A delicious classic!

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
1/4 teaspoon freshly ground black pepper
4 (14-ounce) cans fat-free, low-sodium chicken broth
1 cup uncooked Egg Noodles (or another type of noodle)
3 cups chopped cooked turkey
3 cups thinly sliced Napa cabbage

Directions

Heat oil in a large dutch oven (6-8 quart size) over medium-high heat. Add carrots, celery, onion, and garlic and sauté 3 minutes or until tender. Add water, pepper, and broth and bring to a boil. Add pasta and cook 8 minutes or until pasta is done. Stir in turkey and cabbage and cook  for 2 minutes or until cabbage wilts.

Makes 8 (1 1/2 cup) Servings

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
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