Creamy Tomato Tortellini Soup

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.  JBD_8225 JBD_8233JBD_8236

Once this came to a simmer, I dropped in cheese tortellini (the kind you get in the refrigerated case).  JBD_8237 JBD_8241

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)!

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