Turkey-Pasta Soup

By litspec_

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

Ingredients

• 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

Preparation

Step 1

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.