Nutrition Facts

Serving Size
SERVING (1-1/2 8 OZ LADLE, 1-1/2 CUP SOUP)
Amount Per Serving
Calories 276
% Daily Value
Total Fat 5.6g
Saturated Fat 1.8g
Cholesterol 52mg
Sodium 474mg
Total Carbohydrate 36.1g
Dietary Fiber 2.9g
Protein 19.7g
Vitamin A 12%
Vitamin C 21%
Calcium 6%
Iron 28%

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
Total Time

30 min.

Serving & Size

SERVING (1-1/2 8 OZ LADLE, 1-1/2 CUP SOUP)

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
cooked whole grain rotini (spiral) pasta cups
water 50  fl oz.
Jennie-O® All Natural Ground Turkey Thigh 32 oz.
basil leaves 1 1/2  tsp.
Parmesan cheese tbsp.
Dannon® All Natural Plain Nonfat Yogurt 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.


Recipe Tip

  1. Pasta used in recipe can be cooked and stored in refrigerator the day before. CCP: Hold for cold service at 41°F until needed.
  2. Any type of whole grain pasta can be used in this recipe.

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