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- 1 meaty turkey frame
- 4 cups water
- 4 cups turkey or chicken broth
- 1 large onion, quartered
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- Chopped cooked turkey
- 1/4 cup sun-dried tomatoes, cut into thin strips
- 1 1/2 teaspoons dried Italian seasoning
- 1/4 teaspoon ground black pepper
- 3 cups sliced or cubed vegetables, such as carrots, parsnips, or turnips
- 1 1/2 cups high-fiber or whole wheat pasta, such as rotini or penne
- 1 15 ounce can Great Northern beans or white kidney beans, rinsed and drained
- Grated Parmesan cheese (optional)
1. Break turkey frame or cut in half with kitchen shears. Place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.
2. Remove turkey frame. Cool; cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth; skim off fat.
3. Return broth to pot. Stir in tomatoes, Italian seasoning, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 5 minutes. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and still firm and vegetables are tender. Stir in turkey and beans; heat through. If desired, serve with grated Parmesan cheese. Makes 6 main-dish servings.
- Servings Per Recipe 6,
- cal. (kcal) 303,
- Fat, total (g) 4,
- chol. (mg) 37,
- sat. fat (g) 1,
- carb. (g) 42,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 6,
- pro. (g) 26,
- vit. A (IU) 3304,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 137,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 965,
- Potassium (mg) 715,
- calcium (mg) 101,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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