Servings: 8

1 Can (16 ounces) tomatoes
4 Cups turkey broth or reduced-sodium chicken bouillon
2 Teaspoons Italian seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup onion chopped
1 Cup carrots peeled and thinly sliced
4 Cups cabbage thinly sliced
2 Cups cooked turkey cut into 1/2-inch cubes
1/2 Cup alphabet pasta

Method

In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until cabbage and pasta are tender.

Nutritional Information (per serving)
Calories 152
Protein 14 grams
Fat (17%) 3 grams
Carbohydrate 18 grams
Sodium 592 mg
Cholesterol 27 mg

Recipe by The National Turkey Federation