1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
4 medium carrots, sliced (2 cups)
3 stalks celery, sliced (1½ cups)
3 medium onions, chopped (1½ cups)
4 cloves garlic, minced
2 teaspoons dried Italian seasoning, crushed
½ teaspoon salt
¼ teaspoon black pepper
8 ounces dried multigrain penne pasta (2¾ cups dried)
¼ cup finely shredded Parmesan cheese (1 ounce)
In a 12-inch skillet cook turkey in hot oil until lightly browned on all sides.
In a 4- to 5-quart slow cooker stir together tomatoes and soup (see Tip). Stir in the browned turkey, the carrots, celery, onions, garlic, Italian seasoning, salt and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
Meanwhile, cook penne pasta according to package directions; drain. Gently stir penne into cooker. Serve in shallow bowls and sprinkle each serving with cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.