Tomato And Turkey Soup With Pesto Recipe - Cooking Index
Need an idea for that leftover turkey? In only 20 minutes, you can prepare this tasty soup that's both healthy and satisfying!
Courses: Soup1 cup | 237ml | Uncooked rotini pasta |
1 | Reduced-sodium tomato soup - (10 4/4 oz) | |
1 cup | 237ml | Fat-free (skim) milk |
2 cups | 474ml | Frozen Italian-style vegetables - (8 oz) |
2 tablespoons | 30ml | Prepared pesto |
1 cup | 146g / 5.1oz | Coarsely-chopped skinless cooked turkey |
2 tablespoons | 30ml | Grated Parmesan cheese |
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Meanwhile, combine soup, milk, vegetables and pesto in medium saucepan. Bring to a boil over medium heat; reduce heat to low. Simmer, 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 yields 4 servings.
Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable.
Nutrition Facts: Calories 285; Calories from Fat 21%; Total Fat 7g; Saturated Fat 2g; Protein 18g; Carbohydrates 38g; Cholesterol 28mg; Sodium 462mg; Dietary Fiber 3g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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