Meatless Monday #14. This is a fancy tomato soup that is super yummy. The tortellini makes it very filling and the sundried tomatoes and garlic add wonderful flavour.
2 cloves garlic, minced
2 tbsp. olive oil
2 cans of condensed tomato soup
1/4 cup sundried tomatoes, chopped (or 2 tbsp. sundried tomato paste)
2 cups half-and-half
2 cups vegetable (or chicken) stock
1 tsp. onion powder
1 tbsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 package of cheese filled tortellini (9 oz.)
1/2 cup shredded Parmesan cheese, for garnish
1. Saute 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.)
2. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices; bring to a simmer.
4. Once simmering, drop tortellini into the soup and cook according to the package directions.
5. After tortellini are cooked, ladle soup into bowls an top with Parmesan cheese.
I’ve been craving tomato soup for a while now and this creamy tomato tortellini soup just steps it up a notch. The ingredients make this recipe beyond easy, using condensed soup and pre-made tortellini as the 2 main ingredients.
I don’t even have much to say about it because it did not require much work at all and the flavour was amazing. The cheese tortellini also makes this soup very filling (almost deceivingly so).
So turns out I do this a lot, I forgot a couple of the ingredients. I forgot the salt and pepper (didn’t need salt, pepper would have been nice). And I forgot the Parmesan, which I will not forget on my leftovers tomorrow.
I would say this recipe makes 4-6 servings depending on size. This soup would be wonderful with garlic bread but I served with an appetizer of fresh bread with my Extra Virgin Olive Oil Herb Dip.