Quick & Healthy Tomato Turkey Pesto Soup Recipe

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.

This recipe appears in: Soups 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