Turkey & Noodle Tomato Soup
- 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
- 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.
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.
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.
1-1/3 cups: 331 calories, 14g fat (5g saturated fat), 52mg cholesterol, 1247mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 18g protein.
Mar 7, 2019I really enjoyed this recipe. It came together quickly and was very flavorful. I did use regular ground beef and the whole seasoning packet from the noodles. Also used regular v-8. I probably should have halved the recipe also. It makes a lot. It should freeze well though. Thanks for the recipe. Quick, tasty and budget friendly.
Mar 15, 2018
Loved this recipe! I wanted something different to do with Ramen, and this was perfect. Very flavorful! I did make a few changes based on what I had on hand. I halved the recipe and used canned chicken, a can of tomato soup, and a can of green beans and corn. I'm sure it's just as yummy the ingredients called for. Definitely a keeper for a fast midweek meal!