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Makes 8 - 1 cup servings

• 1 can (16 ounces) tomatoes
• 4 cups Turkey broth or reduced-sodium chicken bouillon
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup onion, chopped
• 1 cup carrots, peeled and thinly sliced
• 4 cups cabbage, thinly sliced
• 2 cups cooked turkey (cubed or chopped)
• 1/2 cup alphabet pasta (or any other type of pasta)

1. In a 5-quart saucepan, over medium heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion, and carrot; bring to boil, stir occasionally.

2. Reduce heat to low and simmer 10 to 15 minutes or until carrots are tender; stir occasionally.

3. Add cabbage, turkey and pasta; stir and return to boil 5 to 10 minutes or until cabbage and pasta are tender.

Nutrition Information per serving:
Calories 121
Calories from Fat 31
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 31 mg
Sodium 630 mg
Total Carbohydrate 10 g
Dietary Fiber 3 g
Sugar 4 g
Protein 13 g
Vitamin A 184 RAE
Vitamin C 30 mg
Calcium 54 mg
Iron 2 mg

Food & Nutrition Service, USDA
Recipe provided by The National Turkey Federation



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