This “doctored up” tomato soup is perfect for those hurried evenings when you want something hot, but do not have lots of time to cook. I have made this for years and my kids love it. This is great served with grilled cheese.
serves 16 ( 1 c. = 4 points +)
1 large can ( 50 oz) Campbell’s condensed tomato soup
50 oz. water
1 can ( 15 oz) diced tomatoes, undrained
12 oz. frozen cheese tortellini
2 T. oregano
1 T. basil
4 T. Parmesan cheese, grated
Mix soup and diced tomatoes with 50 oz. water in a large pot. Add oregano and basil; bring to a boil, then reduce heat to simmer.
Meanwhile, bring another pot of water to boil. Add tortellini and cook until pasta rises to the top of the water. Drain.
Add tortellini to tomato soup. Stir to heat through. Top each serving with 1 tsp. Parmesan cheese.
serves 16 ( 1 c. = 4 points +)
1 large can ( 50 oz) Campbell’s condensed tomato soup
50 oz. water
1 can ( 15 oz) diced tomatoes, undrained
12 oz. frozen cheese tortellini
2 T. oregano
1 T. basil
4 T. Parmesan cheese, grated
Mix soup and diced tomatoes with 50 oz. water in a large pot. Add oregano and basil; bring to a boil, then reduce heat to simmer.
Meanwhile, bring another pot of water to boil. Add tortellini and cook until pasta rises to the top of the water. Drain.
Add tortellini to tomato soup. Stir to heat through. Top each serving with 1 tsp. Parmesan cheese.
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