TURKEY MAC WITH CAMPBELL’S® HEALTHY REQUEST TOMATO SOUP

Made With:

Soups

Campbell's® Healthy Request® Condensed Tomato Soup

Campbell's(R) Healthy Request(R) condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile. 

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Bases, Broths & Stocks

Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness - Chicken Broth is full of rich chicken flavor but has 1/3 less sodium than our regular broth and is 100% fat free.•This soup is part of our Wellness Collection.

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Tip

The amount of dry elbow macaroni needed for this recipe is 2 lbs.

Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 400
% Daily Value
Total Fat 13.8g
21%
Saturated Fat 4.1g
21%
Cholesterol 88mg
29%
Sodium 451mg
19%
Total Carbohydrate 39.7g
13%
Dietary Fiber 4.1g
16%
Protein 30.9g
62%
Vitamin A 14%
Vitamin C 17%
Calcium 17%
Iron 15%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 1.25oz
  • totalVegetable: 0.625c
  • darkGreen: 0.0c
  • redOrange: 0.375c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.125c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

60 min.

Serving & Size

1-1/4 CUP

Yields

Try our new twist on Macaroni and Cheese made with Campbell's®  Healthy Request® Tomato Soup and Swanson®  Natural Goodness®  Chicken Broth. This dish is packed with cheesy goodness and topped off with turkey and parmesan cheese for a taste that everyone will love.

Nutrition Facts

Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 400
% Daily Value
Total Fat 13.8g
21%
Saturated Fat 4.1g
21%
Cholesterol 88mg
29%
Sodium 451mg
19%
Total Carbohydrate 39.7g
13%
Dietary Fiber 4.1g
16%
Protein 30.9g
62%
Vitamin A 14%
Vitamin C 17%
Calcium 17%
Iron 15%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 1.25oz
  • totalVegetable: 0.625c
  • darkGreen: 0.0c
  • redOrange: 0.375c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.125c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
onion, chopped 30 oz. cups
garlic, peeled, minced tbsp.
1. In large skillet heat oil over medium-high heat. Add onion. Sauté for 6 minutes. Stir in garlic. Continue cooking for 2 minutes.
Weight Measure
93% lean ground turkey 4 lb.
Italian seasoning tbsp.
paprika, sweet tbsp.
black pepper, ground tsp.
2. Add turkey to onion mixture. Continue to cook, stirring often to brown mixture evenly. Stir in seasoning blend, paprika and pepper until mixed.
Made With:

Bases, Broths & Stocks

Campbell's® Healthy Request® Condensed Tomato Soup

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Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz ea 50 oz. cans
Made With:

Soups

Swanson® Natural Goodness® Chicken Broth

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Swanson® Natural Goodness® Chicken Broth cups
no salt added diced tomatoes, drained 18 oz. cups
3. Stir in Campbell's® Healthy Request® Condensed Tomato Soup, Swanson® Natural Goodness® Chicken Broth and tomatoes. Mix well. Bring to a simmer.
Weight Measure
cooked whole grain elbow macaroni, drained gallons
Parmesan cheese, grated, divided 4 oz. cups
part skim mozzarella cheese, shredded 8 oz. cups
4. Mix in pasta and 1 cup Parmesan. Stir together until well mixed. Place mixture into a full-size (12 x 20 x 3-in.) hotel pan. Top evenly with remaining 1 cup Parmesan and Mozzarella.

5. Bake in 350°F. convention or 300°F. convection oven for 35-40 minutes,  or until heated thorough.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

6. To Serve: Let stand 10 minutes before portioning.  Using a #5 scoop, portion 1-1/4-cups onto plate.
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