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Quick and delicious; the best of both worlds!

Fall is just the beginning of "soup weather" and yet another reason why I love this season. Soups can be very time-consuming to make even if most of the cooking time is simmering for hours; the prep work can be downright tedious. Well, I say, "Canned soup to the rescue!" I know, I know, cans are bad, cans are icky, cans are for the gastronomically stunted. I disagree completely, though, and can attest to the helpfulness of canned foods when time is super-tight and there are lots of mouths to feed. A can of pre-made soup or broth makes a great base for many delicious soups.

So, with all that said, let's get down to recipes, shall we?

This first is a favorite of mine and pairs well with any grilled cheese--simple American and white bread or more complex multi-grain bread with turkey, pear and cheddar.

Hearty Tomato Soup

1 can (10 3/4 oz) condensed tomato soup
1 soup can of water
1 (14.5 oz) can Italian seasoned diced tomatoes--undrained
1/4 cup grated Parmesan cheese

Heat the soup, water and tomatoes together until hot--just minutes--add parmesan and stir well. Serves 2

Frozen tortellini and canned chicken broth speed the preparation of this soup. This soup is a meal in itself, just add a green salad and soft breadsticks and dinner is on! This is also even heartier with chunks of leftover chicken tossed in.

Tortellini and Spinach Soup

1 bag frozen cheese tortellini--thawed
1 box (9 oz) frozen chopped spinach
2 cans (14.5 oz each) chicken broth
1 teaspoon dried Italian seasoning
Grated Parmesan cheese to taste

Stir together tortellini, spinach, broth and seasoning and simmer for 10 minutes. Ladle into bowls and top with grated Parmesan. Serves 4.

I love chowders and corn chowder is one of my very favorites. The addition of red pepper adds a little kick to the soup without overwhelming any of the other flavors. This would also make a complete meal with a green salad and warm cornbread added.

Potato Corn Chowder

2 cans (10 3/4 oz each) cream of potato soup
2 soup cans of milk
1 cup frozen corn kernels
1/2 cup red pepper--diced small
Shredded cheddar cheese

Combine soup with milk and stir until well combined. Add corn and pepper and simmer for 10 minutes. Ladle into bowls and sprinkle with cheddar cheese. Serves 4.