Easy Italian Vegetable Soup au Gratin

Soup topped with oven-baked dinner rolls turns up the satisfaction dial in this all-in-one meal for two.

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Servings 2

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( 7 ) Ratings

7 Ratings

5 Stars 14%

4 Stars 57%

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ingredients 4
Prep Time 20 min
Total Time 20 min

Ingredients

2: frozen crusty French dinner rolls (from 12.4-oz bag)

1: can (18.5 oz) Progresso® light Italian-style vegetable soup

1: cup fresh baby spinach leaves

1/4: cup shredded Asiago cheese

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Directions

1 Move oven rack 6 to 8 inches from broiler. Heat oven to 425°F. Place frozen rolls on microwavable plate. Microwave uncovered on High about 5 seconds or until partially thawed. Cut each roll in half. Place rolls, cut sides down, on cookie sheet. Bake 3 to 5 minutes or until light golden brown. Remove from oven. Set oven control to broil.
2 In 2-quart saucepan, heat soup over medium-high heat until hot. Stir in spinach. Place 2 ovenproof bowls on cookie sheet with sides. Ladle soup into bowls. Place 2 roll halves, cut sides up, in each bowl. Sprinkle with Asiago cheese.
3 Broil with tops 3 to 5 inches from heat 1 to 3 minutes or until cheese is bubbly. Carefully transfer bowls to serving plates.