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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This quick soup has such a great flavor that everyone I've shared it with has added the recipe to her list of favorites. It also simmers up well in a slow cooker. Ingredients:
1 cup uncooked small pasta shells |
1 pound lean ground turkey |
2 medium onions, chopped |
2 garlic cloves, minced |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
2 teaspoons dried oregano |
2 teaspoons dried basil |
1 teaspoon fennel seed, crushed |
1 teaspoon pepper |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large stock pot, cook turkey, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Drain pasta and add to the soup. Cook 5 minutes longer or until heated through. Yield: 10 servings.
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