© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 c TURKEY BROTH or reduced-sodium chicken bouillon
1 Can (16 oz) tomatoes
1 c chopped onion
1 c peeled and thinly sliced carrots
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
4 c thinly sliced cabbage
2 c COOKED TURKEY, cut into 1/2-inch cubes
1/2 c alphabet pasta
In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
152 Total Calories
3 g Total Fat
27 g Cholesterol
592 mg Sodium
18 g Total Carbohydrates
14 g Protein