Child Nutritional Content
- MMA: 2.0oz
- Grain: 1.0oz
- TotalVegetable: 0.625c
- DarkGreen: 0.0c
- RedOrange: 0.625c
- Legumes: 0.0c
- Starchy: 0.0c
- Other: 0.0c
- Additional: 0.0c
- Fruit: 0.0c
- Milk: 0.0c
Bring creative and classic flavors to your K-12 menu with this Italian- inspired soup made with Campbell's® Healthy Request® Condensed Tomato Soup, Jennie-O® All Natural Ground Turkey and Dannon® All Natural Plain Nonfat Yogurt.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|cooked whole grain rotini (spiral) pasta||6 cups|
|water||50 fl oz.|
|Jennie-O® All Natural Ground Turkey Thigh||32 oz.|
|basil leaves||1 1/2 tsp.|
|Parmesan cheese||4 tbsp.|
|Dannon® All Natural Plain Nonfat Yogurt||4 tbsp.|
|1. Cook pasta according to manufacturer's directions. Drain, set aside.
|2. In large pot, add soup, water and turkey. Bring to a boil and reduce to a simmer for 10 minutes until turkey is cooked.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Add, basil, cooked pasta, cheese, and yogurt. Simmer for about 5 minutes.
4. Portion 1-1/2 cups of soup (THREE 4- oz. ladlefuls), into a 12 oz. serving bowl.
CCP: Hold for hot service at 140°F or higher until needed.
- Pasta used in recipe can be cooked and stored in refrigerator the day before. CCP: Hold for cold service at 41°F until needed.
- Any type of whole grain pasta can be used in this recipe.