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Tomato and Turkey Soup with Pesto
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Publications International, Ltd., the Editors of. "Tomato and Turkey Soup with Pesto." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/tomato-and-turkey-soup-with-pesto-recipe.htm> 04 December 2008.
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
