Turkey, Squash and Pasta Soup

(2)
2 reviews.
  • 20 min prep time
  • 40 min total time
  • 9 ingredients
  • 6 servings

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

Directions

  1. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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