Tomato and Turkey Soup with Pesto
Need an idea for that leftover turkey? In only 20 minutes, you can prepare this tasty soup that's both healthy and satisfying!
Makes 4 servings
|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|
- Cook pasta according to package directions, omitting salt; drain. Set aside.
- 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.
|Serving Size:||1-1/2 cups soup with 1-1/2 teaspoons Parmesan cheese|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||21 %|
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