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Thursday, April 25, 2013

Creamy Tomato Tortellini Soup





I’m a huge devotee of anything creamy and when it comes in toe with cheese tortellini, buttery tomato sauce soaked in a warm soup mixture I know precisely what I’m making myself for lunch or dinner, heck even breakfast!! 



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
  • 1 whole 9 Oz Package Of Cheese Filled Tortellini
  • ½ cups Shredded Parmesan Chees
DIRECTIONS:
  • 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.



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