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!


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


  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

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