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  • 1 (10 1/2-ounce) can condensed tomato soup
  • 1 can 2 percent reduced-fat milk
  • 10 grape tomatoes, cut into halves
  • 2 slices bacon, cooked and crumbled
  • 1 (1-ounce) mozzarella cheese stick, cut into 6 pieces
  • 1 cup fresh spinach, chopped
  • 2 ounces grated Parmigiano Reggiano cheese


  1. Place soup in saucepan. Add milk; whisk well. Add tomatoes, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and add bacon, mozzarella cheese and spinach. Ladle into bowl and sprinkle with grated Parmigiano Reggiano.

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The recipe was originally published as Dressed-Up Tomato Soup on

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