Monday, October 5, 2015

Creamy Tomato Tortellini Soup

Ingredients

  • 2 whole Large Cloves Of Garlic Minced
  • 2 Tablespoons Olive Oil
  • 2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
  • ½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
  • 1-½ cup Milk
  • 2 cups Half-and-half
  • 2 cups Chicken Stock
  • 1 teaspoon Onion Powder
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 2 teaspoons Italian Seasoning  (I usually add at least one packet)
  • 1 whole 9 Oz Package Of Cheese Filled Tortellini
  • ½ cups Shredded Parmesan Cheese

Preparation

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, 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 takes about 8 minutes.
After noodles are cooked, ladle soup into bowls and top with parmesan cheese and serve with crusty bread.

* I usually double the recipe so we can have leftovers and it's a big hit in our family so there isn't much leftover!

Recipe and image from{Tasty Kitchen}
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