Friday, January 18, 2013

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.


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