Pretty much on a weekly basis, I make sure I have turkey kielbasa in my fridge. It makes for an easy, quick meal, so I just keep it on hand. I almost always have canned tomatoes, too, since they don’t spoil and supplement meals nicely. On my almost-daily Pinterest sweep of recipes, I found one that looked really good – filled with kielbasa, tomatoes, and cheese.
Last night, I decided I would give it a shot. Only to open my fridge and THEN remember I had opted to buy bacon instead of kielbasa and had somewhere along the way used my one can of tomatoes AND the tomatoes I had in the fridge were a lovely shade of green. shoot.
My husband’s advice? “Improvise! If it turns out bad, we’ll order pizza.”
Here is what I did – and oh my was it amazing. Feel free to tweak as needed… obviously, I did! Enjoy!
- Bacon (I used close to 10 slices)
- One small onion, diced
- One can of (rinsed) white beans
- One cup of shredded zucchini (this would be optional; I had it on hand and thought it was a good way to add veggies – it basically melted; you couldn’t even tell it was in there)
- Salt, Pepper, Garlic Powder (to taste)
- One can tomato (bisque) soup
- One-two cups of chicken broth
- One package of cheese filled tortellini pasta
- Two tablespoons cream cheese
- Handful of parmesan/mozzerella cheese
- Scallions (garnish)
Fry up the bacon in a deep skillet. Pour off the grease from the pan; crumble up and reserve the bacon.
In the same pan, add the onions. If needed use a little bit of chicken broth to lift the bacon bits from the bottom of the pan. Try not to add extra oil; the grease from the bacon should be plenty of oil. Once the onion is fragrant and just about cooked, add in the zucchini, salt, pepper, and garlic. Saute for a few minutes, then add the beans, tomato soup, and chicken broth. Bring to a boil; add in the pasta. Stir frequently and add chicken broth as needed to cook the pasta, but avoid adding so much that you make soup. Bring it to the consistency you like. Stir in the cheeses and sprinkle the scallions on top.