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
- 4 tablespoons Parmesan Cheese, Grated
Containers
Supplies
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?
- Place soup, water, diced tomatoes, oregano and basil in a large soup pot over medium high heat.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place soup, water, diced tomatoes, oregano and basil in a large soup pot over medium high heat.
- Bring to a boil.
- Add frozen tortellini.
- Reduce to simmer and cook until tortellini are cooked through, about 5 minutes.
- Top with Parmesan cheese.
4 Comments
Join the discussionThe soup–is it condensed soup or commercially prepared ready to eat orhomemade? Thanks
I edited the recipe for clarity. Yes, you should use canned condensed tomato soup. Enjoy.
Parmesan isn’t vegetarian.
It is vegetarian…not vegan!