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I flipped through the new Feb./March issue of “Taste of Home” magazine last night and found a piece that hit home. “Can Do” is about jazzing up canned soup to make a much more complex and flavorful meal. I’ve doctored a can of soup or two in my time.
My favorite is frozen spinach and refrigerated cheese tortellini simmered in canned tomato soup (make with water or use milk and/or half & half for a more bisque-like flavor) garnished with Parmesan cheese. I also like to add bacon bits, scallions and cheese to canned potato soup to make loaded potato soup. And one of my husband’s favorites is not made from canned soup, but packaged Ramen noodle soup. I start with chicken flavor and add some spinach, thawed shrimp, soy sauce, hot sauce and a squirt of lime.
The magazine article, in most cases, goes even crazier with the canned soup, but in a way I like. The recipes also make a ton – most serve 6 to 10 people – and I would think they’re friendly on the budget. The tomato tortellini soup and chicken tortilla chowder look particularly good to me. I’ll share those recipes below. To see the rest (including hearty cabbage, split pea, chicken noodle and french onion) pick up an issue of the Feb./March 2010 “Taste of Home.”
Do you fancy up your canned soup in a way we ought to know? Bring it on!
Tomato Tortellini Soup
1 pkg. (9 oz.) refrigerated cheese tortellini
2 cans (10 3/4 oz.) condensed low sodium tomato soup, undiluted*
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half*
1/2 cup chopped oil-packed sun dried tomatoes
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup Parmesan cheese
Additional Parmesan for serving, optional
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese, if desired.
Chicken Tortilla Chowder
2 cans (10 3/4 oz.) condensed cream of potato soup, undiluted
2 cans (10 3/4 oz.) condensed cream of chicken soup, undiluted
2 cups 2% milk
1 can reduced-sodium chicken broth
1 can Mexicorn, drained
1 pkg. ready-to-serve roasted chicken breast strips, chopped*
1 can (4 oz.) chopped green chiles
3 flour tortillas
1 cup shredded cheddar cheese
Cheese for garnish, if desired
In a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to a boil. Stir in the tortilla strips. Reduce heat; simmer uncovered for 5 minutes. Stir in cheese until melted.
Sprinkle with additional cheese if desired.
* Lindsey’s note: I’ve had reduced-sodium tomato soup and don’t care much for it, so I’d probably use regular and skip the added salt at the end. I might also try Land O’ Lakes Fat Free Half & Half. For the Chicken Tortilla Chowder, why not buy a roasted chicken from the grocery store? Use half in this soup and half in another dish or on sandwiches.
Source: “Taste of Home” magazine