This soup will me you cry....tears of joy...for two reasons. 1. It is
so easy. 2. It tastes
so good. I found it randomly on
Pinterest the other day. Ugh, I'm so obsessed with Pinterest. I cannot stop piinniiiing! EEEK! So many good ideas, recipes, DYI projects, decorating tips and the list goes on. and on. I love that you can save everything in one spot. Before, I was emailing myself so many links and saving them to different folders. Such a pain! Not with Pinterest! LOVE.
Anyway, this soup is good. I whipped it up after work this week in no time. Stay tuned, I will post what we dipped into this creamy goodness very soon.
Ps. Seriously, daylight savings time is KILLING my pictures. I apologize. From now on you will be able to tell what I make on weekdays vs. week nights. Please bear with me until the spring...or until I can convince Mr. Schwartz to let me stay at home and blog all day! : )
EDIT since this first posted: I am teaming up for SOUPAPALOOZA for this recipe!!!!
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset. I'm so excited for this amazing opportunity and giveaway!
Musical Selection: Lasso by Phoenix
Start by sautéing two large cloves of garlic in a drizzle of olive oil.
Until it looks kinda like this. Be careful and watch it because it will go from this to burnt very quick.
Once the garlic browns, add the tomato soup.
Half and half. As usual I used fat free half and half and it turned out just fine.
Pour in the chicken broth...
And milk...I used skim.
Then for the spices...Italian seasoning, onion powder, salt (sunken) and pepper.
The recipe calls for sundried tomatoes. I'm not a fan of those in their true form so lucky for me, I found sundried tomato paste in the grocery store. Have you seen this stuff in the grocery before?
It's fantastic, comes in a tube and comes in various different kids. I saw Rachel Ray use tomato paste in a tube on her show and could never find it. Until, Mr. Schwartz brought a tube home from me from a local specialty store. But, now I found it in our everyday grocery store alongside pesto, garlic paste and a few others.
Back to the soup. Plop the tortellini into the pot and cook according to the directions on the package. Mine took about 8 minutes. Keep testing them, no one likes a soggy noodle.
Top with parmesan cheese and you have a restaurant quality soup in minutes!
Mmmm.....
Tomato Tortellini Soup
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 cups half-and-half (Fat free is okay)
- 1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sundried tomato paste
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- Sauté garlic with the olive oil in a large stock pot until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt.
Add tomato soup, 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. Mine take about 8 minutes.
After noodles are cooked, ladle into bowls and top with parmesan cheese and serve with crusty bread.
Recipe adapted from: here
