1 Can (16 ounces) tomatoes

4 Cups turkey broth or reduced-sodium chicken bouillon

2 Teaspoons Italian seasoning

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup onion chopped

1 Cup carrots thinly sliced

4 Cups cabbage thinly sliced

2 Cups cooked turkey cut into 1/2-inch cubes

1/2 Cup alphabet pasta

In 5-quart saucepan, over medium high heat, combine tomatoes, turkey

broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.

Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until

cabbage and pasta are tender.