Leftover Turkey Soup With Pasta

by Diane Lofshult on Nov 01, 2005

Here’s a healthy way to use up all your turkey leftovers during that long Thanksgiving holiday weekend. Pair this soup with some crusty whole-wheat bread and a simple green salad for a total meal that takes only a few minutes.

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

1/2 cup chopped 33%-less-sodium ham (about 2 ounces)

1/4 teaspoon freshly ground black pepper

4 (14-ounce) cans fat-free, reduced-sodium chicken broth

1 cup uncooked ditali pasta (about 4 ounces short, tube-shaped macaroni)

3 cups chopped cooked turkey

3 cups thinly sliced napa (Chinese) cabbage

Heat oil in large Dutch oven over medium-high heat. Add carrot, celery, onion and garlic, and sauté 3 minutes or until tender. Add water, ham, pepper and broth and bring to a boil.

Add pasta and cook 8 minutes, or until pasta is done. (Make sure the soup is boiling when you add the pasta and that it comes back to a boil for the rest of the cooking time.)

Stir in turkey and cabbage, and cook another 2 minutes, or until cabbage wilts. Makes eight 11/2-cup servings.

Per Serving: 194 calories (23% from fat); 4.9 grams (g) fat; 21.8 g protein; 14.2 g carbohydrates; 1.2 g fiber; 44 milligrams (mg) cholesterol; 483 mg sodium.

Source: October 2004 Cooking Light.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at lofshult@roadrunner.com.