Recipe: Italian Pasta Soup

Craving Italian flavor, but don't want to commit to a full pasta dish? Then you have to try this dish. Two different kinds of beans and three varieties of diced veggies make this a colorful and nutrient-dense soup. The ditalini noodles are the perfect size and shape to compliment this chunky soup.






Recipe: Italian Pasta Soup

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Yield: 12 servings

Serving size: 1 cup


1 lb lean ground turkey

1 cup onion, diced (½ medium onion)

2 cups carrots, shredded (5 oz)

2 cups celery, diced (5-6 stalks)

1 green bell pepper, diced

3 Tbsp garlic, minced

28 oz can reduced-sodium diced tomatoes

28 oz can reduced-sodium tomato sauce

2 – 14.5 oz cans reduced-sodium beef broth

15 oz can kidney beans, drained + rinsed

15 oz can northern beans, drained + rinsed

1 Tbsp Italian seasoning

½ tsp salt

½ tsp pepper

8 oz ditalini pasta


    Brown the turkey in a large deep pot. Season with salt and pepper. Drain fat. Remove turkey and set aside.

    In the same pot, add onion, carrots, celery and green bell pepper. Saute on medium-high heat for about 5 minutes. Add garlic and cook for an additional 3 minutes.

    Add diced tomatoes, tomato sauce, broth, both beans, Italian seasoning, salt and pepper and browned turkey. Stir well and let simmer, covered, for 1 hour. Stir occasionally.

    Boil water and cook ditalini pasta according to package instructions.

    Drain pasta and add to the meat mixture. Cook for another 5 minutes and serve!

Nutrition Information

Per Serving: (1 cup)

Calories: 175

Calories from fat:10

Fat: 1g

Saturated Fat: 0g

Cholesterol: 23mg

Sodium: 818mg

Carbohydrates: 39g

Fiber: 8g

Sugar 10g

Protein:14 g

Calcium: 6%

Iron: 10%

WWP+: 5