Tomato and Turkey Soup with Pesto

Tomato and Turkey Soup with Pesto Photo
Tomato and Turkey Soup with Pesto

YIELD Makes 4 servings
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Need an idea for that leftover turkey? In only 20 minutes, you can prepare this tasty soup that's both healthy and satisfying!

INGREDIENTS

1 cup uncooked rotini pasta
1 can (10-3/4 ounces) condensed reduced-sodium tomato soup, undiluted
1 cup fat-free (skim) milk
2 cups (8 ounces) frozen Italian-style vegetables
2 tablespoons prepared pesto
1 cup coarsely chopped skinless cooked turkey
2 tablespoons grated Parmesan cheese

PREPARATION:

  1. Cook pasta according to package directions, omitting salt; drain. Set aside.
  2. Meanwhile, combine soup, milk, vegetables and pesto in medium saucepan. Bring to a boil over medium heat; reduce heat to low. Simmer, partially covered, 10 minutes or until vegetables are tender. Add pasta and turkey. Cook 3 minutes or until heated through. Sprinkle with cheese just before serving.
This recipe appears in: Soups
NUTRITIONAL INFORMATION:
Serving Size: 1-1/2 cups soup with 1-1/2 teaspoons Parmesan cheese
Sodium 462 mg
Protein 18 g
Fiber 3 g
Carbohydrate 38 g
Cholesterol 28 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 21 %
Calories 285
DIETARY EXCHANGE:
Meat 2
Vegetable 1
Starch 2

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