Soup and sandwich—a perfect combination for a refreshing weekend lunch, with a great burst of vitamin C. Feel free to substitute your favorite sandwich.

INGREDIENTS | SERVES 4

Soup:

1 (10-ounce) can condensed tomato soup

1 (9-ounce) package refrigerated low-fat cheese tortellini

1/2 cup grated Parmesan cheese

Sandwich:

Small whole grain baguette

2 to 3 slices fresh turkey or chicken

1 teaspoon mustard (optional)

• 1. In a large saucepan, place soup and 1 can full of water, and heat as directed on can.

• 2. Add the tortellini and heat over medium heat until the soup boils, stirring frequently.

• 3. Reduce heat and simmer for 2 to 3 minutes.

• 4. Sprinkle Parmesan cheese before serving.

• 5. Prepare sandwich and enjoy.