This two-in-one dish combines the flavors of a BLT sandwich in a simple tomato soup with cheese tortellini, baby spinach and bacon bits.
21 oz. low-sodium tomato soup
2 1⁄3 cups water
6–8 oz. frozen cheese tortellini
6 oz. prewashed baby spinach (about 4 packed cups)
4 tsp. real bacon bits
2 tbsp. grated Parmesan cheese, optional
- Pour the tomato soup and water into a large saucepan and stir to combine. Cover and bring to a boil.
- Add the tortellini and cook, uncovered, according to package directions, stirring frequently. Do not drain. Stir in the spinach and cook until wilted, about 2 min.
- Serve in individual bowls and top with bacon bits and Parmesan cheese as desired.