- 1 tablespoon vegetable oil
- 2/3 cup medium diced carrots
- 2/3 cup medium diced celery
- 2/3 cup medium diced onions
- 1 teaspoon dried tarragon
- 2 (14.5 ounce) cans COLLEGE INN® Turkey Broth
- 1/2 cup pasta, uncooked
- 1 1/2 cups cubed cooked turkey
- Place oil in medium saucepan and heat over medium-high heat.
- Add vegetables and tarragon; saute until tender (3-4 minutes).
- Add broth and bring to a gentle boil.
- Add pasta and turkey; boil gently for 6-8 minutes or until pasta is cooked.