Turkey, Squash and Pasta Soup

Looking for a hearty dinner? Then check out this tasty turkey and pasta soup made with Progresso® chicken broth and squash - ready in 40 minutes.

–

Save & Share

Servings 6

false

( 2 ) Ratings

2 Ratings

5 Stars 33%

4 Stars 33%

3 Stars

2 Stars

1 Stars 33%

Member Reviews ( 2 )

f011a734-7616-4c9b-ad39-fb6549391aeb

ingredients 9
Prep Time 20 min
Total Time 40 min

Ingredients

1: tablespoon olive or vegetable oil

2: medium stalks celery, coarsely chopped (1 cup)

1: medium onion, coarsely chopped (1/2 cup)

1: teaspoon dried sage leaves

6: cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)

2 1/2: cups 1/2-inch pieces cooked turkey (12 oz)

1 1/2: cups uncooked tricolor rotini pasta

1 1/2: cups 3/4-inch cubes peeled butternut squash (about 1/2 medium squash)

1/8: teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add celery, onion and sage; cook 5 to 6 minutes, stirring frequently, until onion is softened.
2 Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 10 to 12 minutes, stirring occasionally, until pasta and squash are tender.

EXPERT TIPS

toggle

Expert Tips

Other short, twisty pastas, such as radiatore, gemelli or rotelle, can be used instead of the rotini.

When you have leftover turkey, remove it from the bone, then cube or shred it. Measure 1 to 2 cups of the turkey into airtight freezer containers; label, date and freeze for 1 to 2 months. When you're ready to cook, pull it out and use as directed in the recipe.

When cooking pasta, you may want to cook a little extra for future use. Measure the amount you will need, and freeze in an airtight freezer container for up to 1 month. Stir the frozen pasta into soup just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 1180mg; 1180%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ngreenspan

report Posted Nov. 25, 2011 1:52 PM

I was anxious to try this recipe with my leftover Thanksgiving turkey, but I was disappointed. It really lacked flavor. Used low sodium broth and then had to add alot of salt to give it taste. If I make again, I would not use low sodium broth and add some additional seasoning.

lostrocket

report Posted Dec. 1, 2010 12:30 PM

This is delicious. Simple flavors without being plain. I made it with a combination of turkey and chicken Thanksgiving leftovers and have been enjoying it all week with Sweet Potato Pan Bread from Betty Crocker.