Transform Humble Ingredients Into Comforting Pizzadillas and Tomato Soup

Chef, publisher and television personality Christopher Kimball is stopping by the TODAY kitchen to share a few of his go-to comfort food recipes from his new Milk Street cookbook "Cook What You Have: Make a Meal Out of Almost Anything." He shows us how to make cheesy tomato soup with spinach, and pizza quesadillas (aka "pizzadillas" with olives using humble ingredients always in your pantry.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Bread and Tomato Soup with Spinach and Parmesan by Christopher Kimball

All cultures are, at their foundation, frugal in the kitchen, and this recipe, bread and tomato soup, transforms a simple leftover into a bright, rustic dish. Throw an egg on top and it's a satisfying meal.

Pizzadilla with Tomatoes and Olives by Christopher Kimball

Everyone loves pizza but not the time and effort. Here, we take large flour tortillas and, using a skillet, produce amazing pizzas with tomatoes, cheese and olives. From skillet to oven in minutes.

If you like those delicious recipes, you should also try these:

Harissa-Spiced Pasta with Chicken with Green Beans by Chris Kimball

Chicken Salmoriglio by Chris Kimball

This article was originally published on TODAY.com