|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|