Tomato and Turkey Soup with Pesto


Tomato and Turkey Soup with Pesto

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!

Yield

Makes 4 servings

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
Calories 285
Calories from Fat 21 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 28 mg
Carbohydrate 38 g
Fiber 3 g
Protein 18 g
Sodium 462 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 2

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