Chicken or Turkey Pasta Soup
Source of Recipe
Light & Tasty Magazine
Recipe Introduction
The original recipe called for ground turkey. I used ground chicken. This is an awesome recipe! Very healthy and delicious!
List of Ingredients
- 1 cup uncooked small pasta shells
- 1 lb. ground chicken or turkey
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 3 cans (14 1/2 oz. each) reduced-sodium chicken broth
- 2 cans (14 1/2 oz. each) white kidney or cannellini beans, drained and rinsed
- 2 cans (14 1/2 oz. each) Italian stewed tomatoes
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 tsp. fennel seed, crushed
- 1 tsp. pepper
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
Instructions
- Cook pasta according to package directions. Meanwhile, in a Dutch oven or soup kettle, cook the chicken, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.
- Yield: 10 servings.
- 1 1/3 cups equals 211 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 868 mg sodium, 28 g carbohydrate, 6 g fiber, 15 g protein.
Final Comments
This was quite spicy, which was very good that way, but if you want it not so spicy, I would cut out some of the pepper.
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