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 |
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weight_quantity
|
6 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea |
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weight_quantity
|
1 can |
|
water |
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weight_quantity
|
50 fl oz. |
|
Jennie-O® All Natural Ground Turkey Thigh |
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weight_quantity
32.
oz.
|
0 |
|
basil leaves , dried |
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weight_quantity
|
1.5 tsp. |
|
Parmesan cheese , grated |
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weight_quantity
|
4 tbsp. |
|
Dannon® All Natural Plain Nonfat Yogurt |
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weight_quantity
|
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 |
|
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.
