Ravioli Soup

Kids will like the mini cheese ravioli used in this main dish soup. It's made with ground turkey, which keeps it low in fat and calories.

Ravioli Soup
Servings: 6 Prep 20 mins Bake 400° 10 mins Cook 10 mins

Ingredients

  • 1/2 pound ground turkey breast
  • 1 tablespoon Italian-seasoned bread crumbs
  • 1/8 teaspoon ground sage
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 3 cups low-sodium chicken broth
  • 1 14 1/2 ounce can Italian-seasoned diced tomatoes
  • 1 8 ounce can no-salt-added tomato sauce
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup frozen green beans, thawed
  • 1 7 ounce package refrigerated mini three-cheese ravioli, such as Buitoni

Make It

1. Heat oven to 400 degrees F. Line a baking pan with aluminum foil and coat with vegetable cooking spray. Combine turkey, bread crumbs, sage, pepper and salt in a bowl; shape into 48 meatballs. Bake for 10 to 12 minutes or until browned.

2. In a 3-quart saucepan combine broth, tomatoes, tomato sauce, celery, and carrots. Boil, then reduce heat. Cover and simmer for 5 minutes. Cut up beans and stir into broth with ravioli. Cook, covered, 5 minutes more. Add meatballs to serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 203, Fat, total (g): 3, sat. fat (g): 1, carb. (g): 27, fiber (g): 3, pro. (g): 17, sodium (mg): 487, calcium (mg): 91, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.

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