Creamy Tortelini Soup

Keep this recipe on stand by for the next chilly night.  I made this a couple of months ago and was really impressed with how great it was.  No one has to know that you used canned soup as a base.  This is a tasty and filling soup.  The best part is it's on the table in no time!

Creamy Tortelini Soup

2 whole Large Cloves Of Garlic Minced

2 Tablespoons Olive Oil
2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup (I used the traditional Campbell's Soup in the can)
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
1 whole 9 Oz Package Of Cheese Filled Tortellini
½ cups Shredded Parmesan Cheese

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Meanwhile, prepare tortellini as directed.  When done, drain and add to soup.  Ladle soup into bowls, top with parmesan cheese and serve with crusty bread.

Enjoy!!!

The BEST Chicken Tortilla Soup

I could seriously eat soup everyday regardless of the weather!  And I LOVE a good chicken tortilla soup!  This recipe is as good if not better than any I've had before and when you factor in how easy it is to make you can't go wrong!  I saw this recipe on a fantastic blog I follow Live.to.the.point.of.tears.  I pretty much made it as written (just added cumin cause I'm a big fan of the stuff) and can't wait to make it again.  Seriously, even if you are a beginner in the kitchen, you can't go wrong with this fool proof recipe.  Trust me on this one!  Enjoy!

BBlove's Chicken Tortilla Soup

Ingredients:

• Cooked & Shredded Chicken (1/2 of the breast meat from a rotisserie chicken is perfect for this or you can prepare your own chicken)
• 1 tomato, seeded & cut up
• 1 medium onion, in eighths
• 2 cloves garlic
• 1 tbsp fresh cilantro, chopped, or 1/2 tsp coriander, dried
• 1 tsp cumin
• 1 cup green chile salsa
• 1 tsp olive oil (+ more for making tortilla strips)
• 6 cups chicken broth (makes about 5 servings)
• salt & pepper to taste (I go heavy on the pepper & light on the salt)
• a few slices of jalapeno if you want to add spice

Suggestions for topping:
• grated cheddar cheese
• 1 lime, cut into wedges
• 1 avocado
• Shredded cabbage, uncooked
• fresh cilantro
• sour cream
• small corn tortillas, cut in thin strips (1-2 tortillas per person)

Combine chicken broth and cooked chicken in a large soup pot and heat.

Meanwhile, blend tomato, onion, garlic, cilantro, jalapenos and salsa in blender or food processor. While blending, drizzle in the 1 tsp olive oil.  Add mixture from blender to your soup pot.  Bring to boil and then simmer for at least 30 min. Soup can simmer for 2 to 3 hours if you like. Or you can let it cool and reheat later.
To make tortilla strips (optional - you use store bought chips), coat a frying pan with olive oil, heat on medium heat. Add tortillas cut into strips and lightly fry until crispy, turning constantly to avoid burning. Blot oil on a paper towel and salt lightly.

Serve soup topped with desired toppings.  I put bowls of all the toppings on the table for everyone to add their custom toppings.  If you haven't tried uncooked shredded cabbage in soup, give it a try with this one.  It's one of my favorite additions!  Enjoy!

**UPDATE:  I have made this recipe 3 times now in the last few weeks.  Once for a welcome baby dinner for a new mommy & daddy and once for a book club dinner at my house.  (The first time was just for Mr. B & I)  Every time it has met RAVE reviews!  I can't tell you how much I LOVE this simple & delicious recipe.