Creamy Tomato Tortelli Soup Recipe--Katie Carter (Super Saturday Class)

Creamy Tomato Tortellini Soup

Ingredients

2	whole large Cloves Of Garlic Minced
2	Tbl Olive Oil
2	10¾ oz Cans of Condensed Tomato Soup
¼	cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2	cups Half-and-half
2	cups Chicken Stock
1	tsp Onion Powder
1	Tbl Italian Seasoning
½	tsp Salt
½	tsp Pepper
1	whole 9 Oz Package Of Cheese Filled Tortellini
½	cup Shredded Parmesan Cheese, for garnish

Directions

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. 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. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese

Note from Katie:  I have made this recipe with dried and fresh tortellini and they both work great.  If you use dried tortellini, cook it first according to package directions before adding it to the soup.  Fresh tortellini can be found with the specialty meats and cheeses at Smith’s (and it was actually cheaper than the dried ones I found previously at Walmart.)  I also use canned minced garlic rather than fresh because it’s less mess and less work (it’s in little jars and sold in the produce or deli section of most stores).

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/