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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tortellini Tomato Soup Recipe

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This recipe for Tortellini Tomato Soup is from The Bethany Fern Nell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large cloves of garlic, minced
2 TBSP olive oil
2 cans of tomato soup (or one family sized can)
¼ c. sun dried tomatoes, chopped
2 c. half and half
2 c. chicken stock
1 tsp onion powder
1 TBSP Italian seasoning
½ tsp salt
½ tsp pepper
1 9oz pkg. of cheese filled totrellini (I have used meat filled as well)
½ c. shredded parmesan cheese
Fresh basil
Directions:
Directions:
Sautè garlic with the olive oil in 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 done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering drop tortellini into soup. Cook according to the package directions. After they are cooked, ladle soup in to bowls and top with parmesan and basil leaves.
Personal Notes:
Personal Notes:
This is a nice recipe to make when you need to bring dinner to a sick friend or a family with a new baby. It is rather simple but delicious!

 

 

 

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