Rich and creamy tomato soup with cheese-filled tortellini and yummy italian spices! Even tomato-haters will love this soup!!
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:4servings
Ingredients
1teaspoonoil
1red bell pepper, diced
2teaspoonsminced garlic
1 ½cupchicken broth, (or vegetable broth)
2canscondensed tomato soup
1tablespoonItalian seasoning
1teaspoononion powder
½teaspoongarlic salt
2cupshalf & half , (I used fat free)
1tablespooncorn starch
1poundcheese-filled tortellini, fresh or thawed
⅓cupparmesan cheese, plus more for serving
Instructions
Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant.
Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout.
Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.
Notes
Flavor tip: add a handful of finely chopped fresh basil!