Friday, December 6, 2013

Creamy Tomato Tortellini Soup

I kept seeing this soup on pinterest and though I don't usually make soup this way, it looked so good I finally tried it.  My family sure was glad I did.
 Saute 4 diced garlic cloves in a few tablespoons of olive oil.  Sprinkle with some pepper.

 Once the garlic softens, add 2 cans of tomato soup.

 Add 2 C. of chicken stock, 1-1/2 C. milk and 2 C. half and half.  You can use lowfat if you want to.  Add 1/2 C. diced sun-dried tomatoes.  Do not leave these out, they add lots of flavor.

 Add1 tsp. onion powder and 2 tsp. Italian seasoning.

 Sprinkle in 3 tsp. beef bouillon, stir and taste.  If it needs salt add 1/2 tsp..

 Keep the soup at a simmer and add 1 bag of cheese tortillini and 1 bag of mini cheese ravioli.

 Stir and let simmer until pasta is cooked...about 5 minutes.


 Serve sprinkled with Parmesan cheese.

I served bowls of this with the cabbage bread I made.  This soup is so easy to make and very yummy!