© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp olive oil
1/2 lb frozen chopped onions
1/2 lb seeded and diced green bell peppers
1/2 lb seeded and diced red bell peppers
10 oz canned mushrooms, drained
8 oz low sodium canned tomato soup
3/4 Gallon pizza sauce
1 Gallon water
2 oz low sodium TURKEY or chicken base
1 lb PEPPERONI STYLE SEASONED TURKEY, small dice
1 tbsp dried oregano leaves
4 oz whole-grain rotini, cooked and drained
4 oz Mozzarella cheese, shredded
3 oz Romano cheese, shredded
Fresh basil, chopped As needed
SOUP PREPARATION
Heat olive oil and sauté onions, peppers and mushrooms in oil just until tender.
Stir in tomato soup, pizza sauce, water, poultry base, pepperoni-style-seasoned turkey and oregano. Simmer eight to 10 minutes.
Add cooked pasta and heat just to a simmer.
SERVICE
Garnish each serving with Mozzarella and Romano cheeses plus a sprinkle of chopped basil.
Serve with bread sticks.