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Tortellini SoupIt’s been a crazy month with report cards, field trips, and Halloween, and I haven’t had nearly enough time to cook- it’s glad to be back!

We’re definitely in the heart of fall here in Chicagoland.  The air has been so fresh- I love it!  This means that I have an excuse to try all sorts of soup and stew recipes, hence tonight’s dinner.  To go along with this soup, I made a garlic-rubbed grilled cheese and tomato panini on some sourdough I just bought- it was the perfect pair!  The soup was creamy and had so much flavor.  The Italian Seasoning was an unexpected but perfect addition! Give this a shot- you won’t be disappointed.

Creamy Tomato Tortellini Soup

(original source)

What you’ll need:

  • 2 large garlic cloves, minced
  • 2 tbs. olive oil
  • 2 10 3/4 cans of condensed tomato soup
  • 1/4 cup sun dried tomatoes, chopped
  • 2 cups half-and-half
  • 2 cups chicken stock
  • 1 tsp. onion powder
  • 1 tbs. Italian Seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 9 oz. cheese tortellini
  • 1/2 cup shredded parmesan cheese, for garnish

What to do:

  • Sauté 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, half and half, chicken stock and spices. Bring to a simmer.
  • Once simmering, drop tortellini into the soup. Cook according to the package directions.
  • After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.