Campbell's chunky tomato soup gets a weeknight upgrade with sautéed greens and a splash of cream, turning one can into a proper dinner. The pasta is already there; you just need to add what's on hand to fill the bowl and make it sing.

Serves 2. 20 minutes, 15 at the stove.

About 380 calories a serving, 4 g protein, 7 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large saucepan over medium-high heat and add 2 minced garlic cloves; cook until fragrant, about 1 minute.
2. Add 4 ounces fresh spinach or kale (chopped if kale), stirring often until wilted, about 3 minutes. Season with salt and pepper.3 min
3. Pour the full can of Campbell's soup into the pan along with 1 can of water (use the empty can to measure). Stir well and bring to a simmer.
4. Once simmering, stir in 1 tablespoon butter and 1/4 cup heavy cream. Taste and add salt and pepper if needed. Simmer for 2 minutes until cream is warm and soup is ready.2 min

Note Swap spinach for any soft greens or omit if you have none. Leftovers keep refrigerated for two days; reheat gently on the stove, thinning with water if it thickens. Serve with crusty bread or grilled cheese for a simple supper.