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Creamy Tomatoe Tortillini Soup

November 11, 2012


This is a delicious tortellini soup!  Eric and Karen served this soup at a family party and we all just loved it!  Served with crusty bread, this makes a very hearty meal.

2 whole large cloves of garlic, minced

2 T. olive oil

2 cans (10 3/4 oz.) condensed tomato soup

1/2 cup sun dried tomatoes, chopped or 2 T. Sun-dried tomato paste

1 1/2 cups milk

2 cups half and half

2 cups chicken stock

1 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

2 tsp. Italian seasoning 

1 whole 9 oz. package of cheese-filled tortellini

1/2 cups shredded Parmesan cheese 

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.  Takes about 8 minutes.

After noodles are cooked, ladle soup into bowls and top with parmesan cheese.

Serve with crusty bread.


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