Ingredients
1
can (16 ounce size) tomatoes
4
cups turkey broth or reduced-sodium chicken bouillon
1
cup carrots, thinly sliced
4
cups cabbage, thinly sliced
2
cups cooked turkey, cut into 1/2-inch cubes
Directions
1.
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.
2.
Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until cabbage and pasta are tender.
Columbus Restaurants
