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Turkey & Cabbage Fusilli Soup

Ingredients
  • Medium Onion, Diced 1
  • Carrots, Diced 1 cup
  • Medium Red Bell Pepper, Diced 1
  • Olive Oil 3 tbsp
  • 93% Lean Ground Turkey 1 lb
  • Fennel Seeds 1 tsp
  • Garlic Powder 1 tsp
  • Onion Powder 1 tsp
  • Dried Oregano Leaves 1 tsp
  • Salt 1 tsp
  • Pepper ¼ tsp
  • Cabbage, Chopped 2 cups
  • No Added Salt Vegetable Broth 4 cups
  • Water 3 cups
  • Flavis Fusilli Pasta (Uncooked) 2 cups
  • No Added Salt Canned Corn ½ cup
  • Parsley, Chopped 1 tbsp
  • Grated Parmesan Cheese 1 tsp
Preparation
10 servings
  1. In a large pot add the diced onion, carrot, bell pepper, olive oil, ground turkey meat, all the spices and salt and pepper. Sauté over medium-high heat for 5-6 minutes or until the turkey is cooked through.
  2. Now add the chopped cabbage, broth and water and allow the soup to come to a boil. Once the soup reaches a boil reduce the heat to low and allow the soup to simmer, uncovered, for 15 minutes.
  3. Add the pasta and corn and cook over low heat for an additional 10 minutes, stirring occasionally.
  4. Remove from heat. Garnish with fresh chopped parsley and parmesan cheese and enjoy.

 

Recipe by Brittany Sparks, RDN, CSR owner of Nutrition by Brittany, LLC. www.nutritionbybrittany.com

Nutritional values
Serving size: 1 Cup
Calories 185 kcal
Protein 9.7 g
Carbohydrates 19 g
Total Fat 8.3 g
Saturated Fat 1.9 g
Dietary Fiber 2.6 g
Sodium 357 mg
Potassium 236 mg
Phosphorus 123 mg
Calcium 37.4
Ingredients
  • Medium Onion, Diced 1
  • Carrots, Diced 1 cup
  • Medium Red Bell Pepper, Diced 1
  • Olive Oil 3 tbsp
  • 93% Lean Ground Turkey 1 lb
  • Fennel Seeds 1 tsp
  • Garlic Powder 1 tsp
  • Onion Powder 1 tsp
  • Dried Oregano Leaves 1 tsp
  • Salt 1 tsp
  • Pepper ¼ tsp
  • Cabbage, Chopped 2 cups
  • No Added Salt Vegetable Broth 4 cups
  • Water 3 cups
  • Flavis Fusilli Pasta (Uncooked) 2 cups
  • No Added Salt Canned Corn ½ cup
  • Parsley, Chopped 1 tbsp
  • Grated Parmesan Cheese 1 tsp
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