Smoky Turkey and Pasta Soup



1 (1 lb) SMOKED TURKEY LEG, skin removed

1-1/2 c peeled and chopped carrots

1 c chopped celery

1 c cleaned and sliced mushrooms

1 Medium yellow onion, diced

2 Sprigs fresh parsley

1 Medium dried bay leaf

1 tsp dried thyme

1/2 tsp freshly ground black pepper

3 c TURKEY STOCK or sodium-reduced chicken stock

1 Large sweet bell pepper, diced

1/2 c frozen English peas

2 c small pasta, cooked (ditalini or little thimbles)


Cut turkey from the turkey leg and reserve the leg. Cut turkey into bite-size pieces, about 2 cups. Cover and chill in the refrigerator.

In a slow cooker, combine vegetables, herbs and pepper. Place turkey leg atop vegetables. Add poultry stock and 3 cups cold water. Cover and cook on LOW for 6 hours or until vegetables are tender.

Add bell pepper, peas and reserved turkey. Cover and cook on HIGH until vegetables are tender-crisp. Discard bay leaf and parsley. Stir in cooked pasta.

Heat only until hot and serve hot.

Nutrition Facts

Total Calories 108

Total Fat 2 g

Saturated Fat 1 g

Cholesterol 23 g

Sodium 266 mg

Total Carbohydrates 13 g

Protein 10 g