Free Recipe Italian Turkey Soup

Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Italian Turkey Soup Recipe

1/2 lb Ground Turkey
1/2 ts Fennel Seed, Crushed
1/2 ts Anise Seed, Crushed
2 Cloves Garlic, Minced
29 oz Whole Tomatoes, Peeled, Cut,
-*Note, Undrained
8 oz Tomato Sauce, **Note
2 c Water
1 ts Dried Basil
1/2 ts Salt
1/2 c Orzo, Uncooked

Italian Turkey Soup Preparation

*NOTE: Original recipe used 29 oz no-salt-added stewed tomatoes, undrained… I didn”t have any on hand so I used what I had. **NOTE: Original recipe used no-salt-added tomato sauce Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Add turkey, fennel seed, anise seed and garlic; cook over med-high heat until turkey is no longer pink. Add tomatoes, tomato sauce, water, basil, oregano and salt. Bring to a boil. Add orzo; return to a boil. Reduce heat to med-low; cover and cook 12 min or until orzo is tender. Makes 6 servings (1 1/4 C each) Prep Time: 25 min According to original recipe: Cal 150; Fat 4g; Carb 19g; Fib 2g; Pro 10g; Sug 5g; Sod 240mg; CFF 23% Dietary Exchanges: 1 starch, 1 vegetable, 1 lean meat OR: 1 carb, 1 vegetable, 1 lean meat This was quite good. If you have everything assembled it is very quick to put together. Nice for when you don”t have a lot of time to stand around and cook. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <> NOTES : Cal 125.1, Fat 3.4g, Carb 13.1g, Fib 1.9g, Pro 9.3g, Sod 660mg, CFF 25.2%. Recipe by: Fast and Healthy, Nov/Dec 1996 Posted to Digest eat-lf.v097.n072 by Reggie Dwork <> on Mar 17, 1997

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