Total Time
Prep 15 mins
Cook 15 mins

this is the grand prize winner from "Light & Tasty" magazine June/July '05 issue. Easy to make,light in calories, nutritious & delicious. What more could a person want?

Ingredients Nutrition


  1. Cook pasta according to pkg.directions,drain & rinse in hot water.
  2. In a soup kettle cook the turkey,onions & garlic until meat is no longer pink. Drain.
  3. Stir in broth,beans,tomatoes & seasonings.
  4. Bring to a boil then simmer, uncovered for
  5. 10 minutes.
  6. Add pasta & cook till heated through. Serve with some crusty bread & dinner is ready!
Most Helpful

5 5

Sooo delish! This did not lack flavor at all. IMO, the fennel is a must in the soup. I am not crazy about it either but the blend of all the spices creates a wonderful pot of soup. I did use extra garlic and I left out the red pepper flakes. I will add the celery and carrots next time as someone did.

5 5

Absolutely delicious! I added carrots, celery and fresh parsley to the soup. I sprinkled fresh grated Parmesan on each serving and made grilled cheese sandwiches with it-wonderful! I suggest you definitely use the fennel-it gives such great flavor, like you used Italian sausage but with so much less fat. Maybe if the other review had used the fennel , they might have experienced the "flavor sensation" they were missing without having to add Thai sauce, a strange addition.Great ,easy and healthy- a keeper. Thanks!

This is one of the best soups I have ever made. Actually I have made it 3 times in the last few months. Served it to 2 friends just before Christmas and it was a real hit. Had really overdone the red pepper flakes, so added a bit more broth. We crushed taco chips into it instead of crackers, which was delicious. I love black beans, so substituted those for the beans and use low sodium tomatoes.