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Tomato Tortellini Soup - Lunch Version

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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.
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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.

  1. 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.

  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.

Nutrition Facts

Servings Per Recipe
16 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
173
Total Fat
3g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
12mg
Sodium
562mg
Total Carbohydrates
30g
Fiber
1g
Sugar
8g
Protein
6g
WW Freestyle
6

4 Comments

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