<p>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.</p>
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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
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 173 Calories
- 3g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 12mg Cholesterol
- 562mg Sodium
- 30g Total Carb
- 1g Fiber
- 8g Total Sugars (Includes 0g Added Sugars)
- 6g Protein
- 6 WW Freestyle
Make It Now Cooking Directions
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.
Freeze For Later Cooking Directions
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.
- Bring to a boil.
- Add frozen tortellini.
- Reduce to simmer and cook until tortellini are cooked through, about 5 minutes.
- Allow soup to cool.
- Divide among indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
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
- Reheat in microwave for 1-2 minutes.
- Top with Parmesan cheese.