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.

  • prep time 20 min
  • total time 40 min
  • ingredients 9
  • servings 6

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
  • 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.
  • 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.
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