Tomato and Turkey Soup with Pesto

by the Editors of Publications International, Ltd.


Tomato and Turkey Soup with Pesto Photo
Tomato and Turkey Soup with Pesto
Yield: Makes 4 servings
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.



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


This recipe appears in: Soups

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