Oh it’s been entirely too long since the last post….I’ve been busy moving and getting ready for baby…with not much cooking being done. At any rate, I tried a new recipe out a couple of months ago and with a few adaptations, it’s great, easy and perfect for a spring day but we are expecting snow day!
Tomato Tortellini soup
1 package refrigerated cheese tortellini
2 cans reduced sodium condensed tomato soup, undiluted
2 c. vegetable broth, or chicken
4 c. skim milk (can substitute 2% or half-and-half)
½ c. chopped sun dried tomatoes
1 tsp onion powder
2 tsp. garlic powder
1 tsp. basil
½ tsp salt
½ c. shredded Parmesan cheese + ¼ c. for garnish
In large pot, combine soup, broth, milk, tomatoes and seasonings on medium heat. Heat through, stirring frequently as to not burn the milk. Add thawed tortellini. Cook for approx 8 minutes, or until tortellini are cooked through. Stir in cheese. Serve hot and sprinkle additional cheese on top of each bowl.
This recipe is super easy, and perfect for a night when you don’t want to be a slave to the kitchen.