2 cloves of garlic, minced
2 Tbsp. olive oil
1 pkg (9 oz.) cheese tortellini
2 cans (10 3/4 oz. each) reduced-sodium condensed tomato soup
2 c. chicken broth
1 1/2 c. milk
2 c. half and half
1/2 c. chopped oil-packed sun-dried tomatoes or 2 tbsp. sundried tomato paste
1 tsp. onion powder
2 tsp. Italian seasoning (I didn't have any on hand so I had to whip up my own - that's why the flakes of parsley or basil are so huge in the picture above - I didn't have time to chop it in my food processor at the time. Tons of recipes if you Google it.)
1/2 tsp. salt
1/2 c. shredded parmesan cheese
Saute garlic with the olive oil in a large stock pot until golden brown. Make sure it doesn't burn. Add tomato soup, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, bring noodles into the soup. Cook according to the package directions. (Right around 8 minutes?) After noodles are cooked, ladle into bowls and top with parmesan cheese.
The sun dried tomatoes add such fantastic flavor to this soup.
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