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Ingredients
2 Large garlic cloves, minced
2 Tablespoons olive oil
2 (10 3/4 oz) Cans of tomato soup
1/4 Cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
2 Cups half & half
2 Cups chicken stock
1 Teaspoon onion powder
1 Tablespoons Italian seasoning
1/2 Teaspoons salt
1/2 Teaspoons pepper
1 (9 oz) Package of cheese-filled tortellini
1/2 Cup shredded Parmesan cheese
Instructions
In large stockpot saut� garlic in olive oil over medium heat until golden brown; keep an eye on it so it doesn�t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half & half, chicken stock and spices, bring to a simmer.
Once simmering, drop tortellini into the soup, cook according to package directions.
Ladle soup into bowls and top with Parmesan cheese.
01/02/17 * * * *