Italian Turkey Soup
Add a little jalapeno if you like it hot.
1 pound lean ground turkey (97/3)
1 cup sliced turkey pepperoni (3 ounces)
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
4 cups low-sodium chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese
Cook ground turkey and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until ground turkey crumbles and is no longer pink. Rinse and drain ground turkey mixture.
Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in turkey mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan cheese if desired and fresh basil.
Per Serving (does not include parmesan cheese): 203 Calories; 8g Fat (35.5% calories from fat); 1 g Saturated Fat; 23g Protein; 10g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 795mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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