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ITALIAN-STYLE WEDDING HEARTY SOUP, ITALIAN-STYLE WEDDING

Other Soups

USDA dataset: Branded Foods

KETTLE & FIRE · KETTLE AND FIRE LLC · GTIN/UPC 851702007695

Ingredients

WATER, TUBETTINI PASTA* (SEMOLINA* [WHEAT], EGG WHITES*), CARROTS*, CELERY*, KALE*, TURKEY SAUSAGE (TURKEY MEAT, SALT, SPICES, SUGAR, YEAST EXTRACT, NATURAL FLAVOR), TUSCAN STYLE CHICKEN BASE (CHICKEN BROTH, SEA SALT, WHITE COOKING WINE [WHITE WINE, SALT], CHICKEN FAT FLAVOR, ONION POWDER, YEAST EXTRACT, GARLIC, GARLIC POWDER, POTATO FLOUR, CARROT, ONION, SPICES [INCLUDING TURMERIC], NATURAL FLAVOR), DICED TOMATOES IN PUREE* (TOMATOES*, TOMATO PUREE*), ONIONS*, CARROT PUREE*, CHICKEN BONE BROTH* (WATER, CHICKEN BONES*, ONIONS, CARROTS*, FENNEL*, LEEK*, APPLE CIDER VINEGAR*, THYME*, SHIITAKE MUSHROOM*, TAMARIND PASTE*, BAY LEAVES*), PARMESAN CHEESE* (PART SKIM MILK*, SALT, ENZYME), SEA SALT, ROASTED GARLIC PUREE*, XANTHAN GUM, TOMATO PASTE*, WHITE PEPPER*, SEASONED CHICKEN FAT* (CHICKEN FAT*, ONIONS*, CARROTS*, FENNEL*, LEEKS*, APPLE CIDER VINEGAR*, THYME*, SHIITAKE MUSHROOMS*, TAMARIND PASTE*, BAY LEAVES*), THYME*, BASIL*, OREGANO*.

As printed on the label and reported to USDA by the manufacturer.

Serving

Basis: 100 g.

Nutrient
Amount
% DV*
Calories
18
Dietary Fiber
0.2 g
Total Sugars
0.2 g
Fructose
N/A
Galactose
N/A
Glucose
N/A
Lactose
N/A
Maltose
N/A
Sucrose
N/A
Starch
N/A
Saturated Fats
0.0 g
Trans Fats
0.0 g
Monounsaturated Fats
N/A
Polyunsaturated Fats
N/A
Cholesterol
1.0 mg
Sodium
178.0 mg

* Daily Values (DV) indicate the amount of a nutrient in a serving of food that contributes to a daily diet. 2,000 calories per day are used for general nutrition guidance. Source: FDA Daily Values (21 CFR §101.9).

Nutritionally Similar Foods

Similarity is not calculated for Branded Foods.

Source and interpretation

This page presents USDA FoodData Central data for informational purposes. Nutrient values can vary by sample, preparation, and serving size and are not medical advice.

USDA dataset:
Branded Foods
FDC ID:
2671422
FDC published:
2023-11-16