Dinner Tonight: 4-Ingredient Soup Recipes

Food 

 

Dinner Tonight: 4-Ingredient Soup Recipes

Whip up a warm weeknight meal with these fast, low-calorie dinner ideas

With these easy recipes, you'll never buy canned soup again. Combining both fresh and prepared ingredients, these wholesome dishes taste delicious, but cut down on prep time.

Each soup takes less than 30 minutes to prepare, uses four ingredients, and provides you with at least a serving of vegetables. Grab your spoon and dig in!

1)  Spinach & Tortellini Soup

Boxed chicken stock
Fresh cheese tortellini (we used Buitoni)
Bagged baby spinach
Parmesan cheese

Bring 4 cups stock and 1 cup water to a boil in a large saucepan. Reduce heat, add a 9-ounce package of tortellini, and simmer until pasta is tender, about 6 minutes. Stir in a 6-ounce package of baby spinach and cook until just wilted. Season with salt and pepper to taste. Ladle soup into 4 bowls, and shave or grate Parmesan over top. Serves 4.

NUTRITION (per serving) 249 cal, 16 g pro, 36 g carb, 4 g fiber, 5 g fat, 2.5 g sat fat, 839 mg sodium

 

2)  Roasted Red Pepper & Sweet Corn Soup

Roasted red pepper and tomato soup (we used Pacific Natural Foods Organic)
Frozen sweet corn kernels
Basil pesto (refrigerated pasta case or pasta aisle
Low-fat plain Greek-style yogurt

Combine 4 cups soup, 1 1/2 cups corn kernels, and 2 Tbsp pesto in a large saucepan. Cover and bring just to boiling. Reduce heat and simmer, partially covered, 3 minutes. Ladle into 4 bowls and top each with a dollop of yogurt. Serves 4.

NUTRITION (per serving) 203 cal, 9 g pro, 27 g carb, 2 g fiber, 6.5 g fat, 2.5 g sat fat, 784 mg sodium

3)  Steak, Potato, and Vegetable Soup

Beef stir-fry strips (meat case)
Boxed chicken stock (we recommend Kitchen Basics)
Refrigerated diced potatoes with onion (we used Simply Potatoes)
Frozen soup vegetables

Heat 1 Tbsp oil in a pot over medium-high heat. Add 1 pound beef strips and sprinkle with 2 Tbsp flour. Cook, stirring, until browned, 3 minutes. Add 1/4 tsp salt. Stir in 2 cups water, scraping bottom of pot. Add 4 cups stock, 2 cups potatoes, and 2 cups vegetables. Reduce heat. Simmer until potatoes are tender, 15 minutes. Add 1 Tbsp Worcestershire sauce, 1/4 tsp pepper, and salt to taste. Serves 4.

NUTRITION (per serving) 323 cal, 33 g pro, 26 g carb, 3 g fiber, 8.5 g fat, 2.5 g sat fat, 859 mg sodium