CREAMY TOMATO TORTELLINI SOUP
This easy tomato soup is perfect for chilly fall and winter evenings. If you prefer a thicker greens, the kale or broccoli rabe can be added 5 minutes after the tortellini!
INGREDIENTS
- 1 half and half cup
- 1 to 2 cups of water
- 1/2 teaspoon garlic powder
- S&P to taste
- 21 ounces of condensed tomato soup (2 cans)
- 1 teaspoon Italian seasoning
- 9 to 16 ounces of cheese tortellini
INSTRUCTIONS
First, in a large pot or skillet, heat the tomato soup, water and half and half over medium heat. Add all the seasonings and simmer over low heat for 10 minutes.
Then add the tortellini and simmer for another 10 minutes, or until cooked through and tender. If you add spinach, add it and cook for a minute.
Pour the soup into bowls and add the Parmesan and basil if desired. Enjoy it warm! Happy Cooking Time.
NOTES
I usually use a 9 ounce package of spinach and cheese tortellini. If you prefer more tortellini to soup, add them in a 16-ounce package. If you prefer more soup, add 1/2 cup more water.
If you want the soup to be creamier, add another 1/2 cup of grated 1/2 cup Parmesan cheese.
