Now that the picture for this recipe is up, I realize that it is probably not the picture that will make you run screaming for the grocery store insisting that you must have the ingredients right then and there. However, let me assure you that it is a wonderful (and easy to make) soup that is a different twist on the traditional tomato soup (it tastes great with an Italian Grilled Cheese sandwich - recipe tomorrow). Also, I promise this is the last cheese tortellini soup recipe. It's just that tortellini stuffed with a bit of cheese makes for some good eaten' in a soup.
We sort of adapted this recipe and made it our own which is why the ingredients are vague in the milk department. What I'm trying to say is to make the tomato soup according to the directions on the can using milk.
Tomato Tortellini Soup
8 ounces chicken broth
2 10-1/2 ounce cans tomato soup
2 "soup cans" of milk
8 ounces cream cheese with chive and onion
9 ounces cheese tortellini
In a saucepan, heat chicken broth. Melt the cream cheese in the broth; add tomato soup and milk. Cook 5-7 minutes. Add cheese tortellini; cook an additional 7-10 minutes.
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