total time: 9 minutes
Combine 4 (10 3/4-ounce) cans low-sodium tomato soup and 3 cups water in a saucepan; cook over medium heat until thoroughly heated. Combine yogurt and pesto, stirring well. Drizzle 1 tablespoon pesto mixture over each serving.
Cooking Light 5-Ingredient 15-Minute Cookbook
