Taste of Home
Turkey & Noodle Tomato Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2 quarts).
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
Ingredients
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1 pound ground turkey
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1 envelope reduced-sodium onion soup mix
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1 package (3 ounces) beef ramen noodles
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1-1/2 teaspoons sugar
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3/4 teaspoon pepper
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1/4 teaspoon salt
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1 bottle (46 ounces) reduced-sodium V8 juice
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1 package (16 ounces) frozen mixed vegetables
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/3 cups: 331 calories, 14g fat (5g saturated fat), 52mg cholesterol, 1247mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 18g protein.
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