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Ingredients
- 1 c. uncooked rotini pasta
- 1 can reduced-sodium tomato soup - (10 4/4 ounce)
- 1 c. fat-free (skim) lowfat milk
- 2 c. frzn Italian-style vegetables - (8 ounce)
- 2 Tbsp. prepared pesto
- 1 c. coarsely-minced skinless cooked turkey
- 2 Tbsp. grated Parmesan cheese
Directions
- Cook pasta according to package directions, omitting salt. Drain and rinse well under cool water till pasta is cold; drain well.
- Meanwhile, combine soup, lowfat milk, vegetables and pesto in medium saucepan. Bring to a boil over medium heat; reduce heat to low. Simmer, covered, 10 min or possibly till vegetables are tender.
- Add in pasta and turkey. Cook 3 min or possibly till heated through. Sprinkle with cheese just before serving.
- This recipe yields 4 servings.
- Comments: Need an idea for which leftover turkey In only 20 min, you can prepare this tasty soup which's both healthy and satisfying!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 52 | 16% |
| Total Fat 5.86g | 7% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 555mg | 23% |
| Potassium 418mg | 12% |
| Total Carbs 57.79g | 15% |
| Dietary Fiber 2.9g | 10% |
| Sugars 10.95g | 7% |
| Protein 12.66g | 20% |
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