Tomato Tortellini Soup


   2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 2 cups half-and-half (Fat free is okay) 
  • 1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sundried tomato paste, optional
  • 1 teaspoon onion powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese

  • Sauté garlic with the olive oil in a large stock pot until golden brown.  Be sure to keep an eye on it so it doesn't get too brown or burnt.
  • Add tomato soup, milk, half and half, chicken stock and spices.  Bring to a simmer.  Once simmering, drop noodles into the soup.  Cook according to the package directions.  Mine take about 8 minutes.  
  • After noodles are cooked, ladle into bowls and top with Parmesan cheese and serve with crusty bread.

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