12 January 2012

Ground Turkey Pasta Soup

Finished product, although this is with beef.

Ground Turkey Pasta Soup
Makes about 10 cups Serving size: 1 Cup Calories: 147 Fat: 5 Protein: 12 Carb: 14 Fiber: 2 Sodium: 470 Weight Watchers value: 4 pp

1 lb Ground Turkey (I used Shelton's Free Range)
32 oz (1 Qt) of Tomato Juice
32 oz (1 Qt Water) & 1 1/2 T of Better than Bullion Reduced Sodium Beef Base -OR- Fat Free, Low Sodium Beef Broth
4 stalks of Celery Sliced
3 Carrots Sliced
4 oz of small elbow pasta1/2 t Minced Garlic
1 t Minced Onion
1/2 t Johnny's Season Salt
1 Bay Leaf
1/4 t Black pepper
Brown the turkey in a stockpot, adding garlic, onion and season salt. Drain if you need to. Add celery and let cook with turkey for a few minutes to soften.
If you've never tried Better than Bouillon, it's worth it! Cheaper and easy to use!

Simmering on the stove.
Add the tomato Juice, water and bullion (or beef broth), black pepper and bay leaf. Let simmer until celery is a bit tender. Add carrots and simmer until tender.
I always weigh pasta. This is what 4 oz looks like (2 servings).

Add pasta and cook 8-10 until done but still firm. Cool in fridge and freeze or eat right away, add some shredded or grated Parmesan cheese and enjoy!

Finished ground turkey pasta soup


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