Turkey-Pasta Soup

Turkey-Pasta Soup
Photo by Randy Mayor


  • ½ cup chopped carrot
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup uncooked ditali (about 4 ounces short tube-shaped macaroni)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/3 cup chopped 33%-less-sodium ham (about 2 ounces)
  • ¼ teaspoon freshly ground black pepper
  • + 5 more ingredients
    • 3 cups chopped cooked turkey
    • 3 cups thinly sliced napa (Chinese) cabbage
    • ¼ cup chopped celery
    • ¼ cup minced onion
    • 2 cups water

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.

View full recipe at My Recipes


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