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Turkey & Noodle Tomato Soup

 Turkey & Noodle Tomato Soup
Turn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. —Jennifer Bridges, Los Angeles, California
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound ground turkey
  • 1 envelope reduced-sodium onion soup mix
  • 1 package (3 ounces) beef ramen noodles
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 bottle (46 ounces) reduced-sodium V8 juice
  • 1 package (16 ounces) frozen mixed vegetables

Directions

  • In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no
  • longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2
  • teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8
  • juice and vegetables; bring to a boil. Reduce heat; simmer,
  • uncovered, 5 minutes.
  • Break noodles into small pieces; add to soup (discard remaining
  • seasoning or save for another use). Cook 3-5 minutes longer or until
  • noodles are tender, stirring occasionally. Yield: 6 servings (2
  • quarts).
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

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Turkey & Noodle Tomato Soup (continued)

Nutritional Facts: 1-1/3 cups equals 331 calories, 14 g fat (5 g saturated fat), 52 mg cholesterol, 1,247 mg sodium, 33 g carbohydrate, 6 g fiber, 18 g protein.