Creamy Tomato Tortellini Soup submitted by Arielle Russell
2 large garlic cloves, minced
2 tablespoons olive oil
2 (10¾ ounce) cans of tomato soup
¼ cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
2 cups half-and-half
2 cups vegetable broth
1 teaspoon onion powder
1 tablespoons Italian seasoning
½ teaspoons salt
½ teaspoons pepper
1 9 ounce package of cheese-filled tortellini
½ cup shredded Parmesan cheese
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, and bring to a simmer.