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.
- Total time:
30 minutes
- Servings:
12
|
Ingredient |
Weight |
Measure |
|---|
|
cooked whole grain rotini (spiral) pasta , drained | |
6 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea | |
1 can |
|
water | |
50 fl oz. |
|
Jennie-O® All Natural Ground Turkey Thigh |
32.0 oz. |
0 |
|
basil leaves , dried | |
1.5 tsp. |
|
Parmesan cheese , grated | |
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.
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.
-
Total time:
30 minutes
-
Servings:
12
|
Ingredient |
Weight |
Measure |
|---|
|
cooked whole grain rotini (spiral) pasta , drained | |
6 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea | |
1 can |
280000004145|
water | |
50 fl oz. |
|
Jennie-O® All Natural Ground Turkey Thigh |
32.0 oz. |
0 |
|
basil leaves , dried | |
1.5 tsp. |
|
Parmesan cheese , grated | |
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.
