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Turkey and Pasta Soup Recipe

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This recipe for Turkey and Pasta Soup is from Javis's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


* 1 tablespoon olive oil
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 1/4 cup minced onion
* 1 garlic clove, minced
* 2 cups water
* 1/3 cup chopped 33%-less-sodium ham (about 2 ounces)
* 1/4 teaspoon freshly ground black pepper
* 4 (14-ounce) cans fat-free, less-sodium chicken broth
* 1 cup uncooked ditali (about 4 ounces short tube-shaped macaroni)
* 3 cups chopped cooked turkey
* 3 cups thinly sliced napa (Chinese) cabbage

Heat oil in a large Dutch oven over medium-high heat. Add carrot, celery, onion, and garlic; sauté 3 minutes or until tender. Add water, ham, pepper, and broth; bring to a boil. Add pasta; cook 8 minutes or until pasta is done. Stir in turkey and cabbage; cook 2 minutes or until cabbage wilts.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
13 minutes
Personal Notes:
Personal Notes:
* Calories: 194
* Calories from fat: 23%
* Fat: 4.9g
* Saturated fat: 1.3g
* Monounsaturated fat: 2g
* Polyunsaturated fat: 1g
* Protein: 21.8g
* Carbohydrate: 14.2g
* Fiber: 1.2g
* Cholesterol: 44mg
* Iron: 1.6mg
* Sodium: 483mg
* Calcium: 45mg




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