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Turkey, Squash and Pasta Soup

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

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

Steps

  • 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.
  • 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

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
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1180mg
49%
Potassium
510mg
15%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
9%
Sugars
2g
Protein
25g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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