Tomato Tortellini Soup - Lunch Version

Plan This Recipe Print

Tomato Tortellini Soup - Lunch Version

Heather
The Cook
16 Servings
7 Ingredients
4 Comments

Adding frozen cheese tortellini and a few herbs to canned tomato soup gives an old favorite new life! Plus it's low in calories and fat for a guilt-free yet comforting lunch.

16 Servings
7 Ingredients
4 Comments

Ingredients

  • 50 fluid ounces Tomato Soup
  • 50 fluid ounces Water, Cold
  • 15 ounces Diced Tomatoes, Canned
  • 2 tablespoons Oregano, Dried
  • 1 tablespoon Basil, Dried
  • 24 ounces Cheese Tortellini, Frozen
Serving Day Ingredients
  • 4 tablespoons Parmesan Cheese, Grated

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place soup, water, diced tomatoes, oregano and basil in a large soup pot over medium high heat.
  2. 6789355 Upgrade to a paid membership 83752 to unlock all instructions 51057
  3. 735392 Upgrade to a paid membership 25913 to unlock all instructions 87059
  4. 6199266 Upgrade to a paid membership 30718 to unlock all instructions 40029
  5. 8085568 Upgrade to a paid membership 82630 to unlock all instructions 47352
  6. 7886224 Upgrade to a paid membership 37363 to unlock all instructions 9957

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 2495103 Upgrade to a paid membership 49393 to unlock all instructions 94380
  3. 9380693 Upgrade to a paid membership 15730 to unlock all instructions 82035

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place soup, water, diced tomatoes, oregano and basil in a large soup pot over medium high heat.
  2. Bring to a boil.
  3. Add frozen tortellini.
  4. Reduce to simmer and cook until tortellini are cooked through, about 5 minutes.
  5. Top with Parmesan cheese.

4 Comments

Join the discussion