I found this recipe on Pinterest &, as I am wont to do, I played around with it & adjusted it. The base of this soup is so good, my husband has requested that I make it twice now without the tortellini. He wants to be able to just drink it from a mug.
This is a super simple recipe that is quick to make, which is nice when you are in a hurry or running late!
- 2 cloves of garlic, minced
- 2 Tablespoons olive oil
- 2 10 3/4 Oz cans Campbell’s tomato soup
- 2 ½ cups milk
- 1 cup heavy cream
- 2 cups vegetable broth
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 9 Oz frozen cheese tortellini
Sauté garlic with the olive oil in a large stock pot over medium heat. Don’t let it get too brown or burnt.
When the garlic is done, add tomato soup, milk, cream, broth and spices. Bring to a simmer. Drop tortellini into the soup. Cook about 8 minutes.