The last selection for the October Sweet as Pie menu was this Creamy Tomato Tortellini Soup. I’d actually made this one before, so I knew it would be a hit at our house. Easy enough to make on a weeknight, this is a great fall/winter soup option. Here’s how it came together:
First, I sauteed some minced garlic in olive oil, then added tomato soup, sun-dried tomatoes, half and half, chicken stock, onion powder, Italian seasoning, salt, and pepper. 
Once this came to a simmer, I dropped in cheese tortellini (the kind you get in the refrigerated case). 
Once the tortellini is cooked through, the soup is ready! Serve with Parmesan cheese on top.
This was quick, easy, and we both enjoyed it. The only thing I would do differently next time is cut back on the Italian seasoning – maybe just add a 1/2 tablespoon instead of an entire tablespoon. Perfect for a quick meal you could serve to break up heavy holiday dining (or to your vegetarian friends and family)!
