This soup was a big hit with my family! I have since doubled the tortellini.
2 large cloves garlic, minced
1 Tbsp olive oil (originally 2 Tbsp)
2 10.75oz cans of condensed tomato soup
⅛ c sun dried tomatoes, chopped (or 2 Tbsp of sun dried tomato paste) - originally ¼c
2 c half and half
2 c chicken stock
1 tsp onion powder
1 Tbsp Italian seasoning
½ tsp salt
½ tsp pepper
20 oz cheese filled tortellini (originally 9 oz)
¼ c shredded Parmesan cheese, for garnish
Sauté garlic with the olive oil in a large stockpot 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 the tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions (simmer for 7-9 min). After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.
I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.
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