TLC Cooking "Tomato and Turkey Soup with Pesto"

Tomato and Turkey Soup with Pesto

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:

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.

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:

Try this Tomato Dill Soup -- rich in flavor but not in calories or fat.

Chow down on some chowders that you can make in your own kitchen by following our easy-to-use recipes.