Yield: 8 Ethnicity: American   Meal Type: Soup, Stew, Chili   Occasion: Back to School   Preparation Method: Simmer   Product Type: Turkey Broth, Cooked Turkey

Ingredients

4 Cups TURKEY BROTH or reduced-sodium chicken bouillon

1 Can (16 ounces) tomatoes

1 Cup chopped onion

1 Cup peeled and thinly sliced carrots

2 Teaspoons Italian seasoning

1/2 Teaspoon salt

1/4 Teaspoon pepper

4 Cups thinly sliced cabbage

2 Cups COOKED TURKEY, cut into 1/2-inch cubes

1/2 Cup alphabet pasta

In 5-quart saucepan, over medium-high heat, combine broth, tomatoes, onion, carrots, Italian seasoning, salt and pepper; bring to a boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 152   % Daily Value* Total Fat 3g Cholesterol 27mg Sodium 592mg Total Carbohydrate 18g Protein 14g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4