Thursday, November 15, 2012

Tomato Tortellini Soup

For dinner last night, I made a creamy, simple soup using tomato soup and tortellini. I don't often make meat-free meals, but this one is hearty enough that it works for us. I served it with this incredible Rosemary Olive Oil Bread that has become a family favorite.

Tomato Tortellini Soup

1 32-ounce carton tomato soup (I use Imagine brand)
2 cups chicken broth (or veggie broth)
1 cup half and half (or milk)
1 9-ounce package refrigerated cheese tortellini
1/4 teaspoon fresh ground pepper
1/2 teaspoon Italian seasoning
Feta or Parmesan cheese, to taste

In a large saucepan, combine the tomato soup, broth, half and half, and seasonings. Heat completely through, then stir in cheese if desired. I used a few tablespoons of feta. Meanwhile, in another pot, cook tortellini according to package directions, then drain and stir into soup. Serve immediately.

* Between the combination of ingredients, I found the soup didn't need any extra salt, but you might prefer a bit more.

* For a more intense tomato flavor you can add in a tablespoon of tomato paste.

* Because the Rosemary Olive Oil Bread is so flavorful, I didn't even use Italian seasoning in this batch of soup, and it was still delicious!

* I like the simplicity of this soup, but to stretch it further, cooked cubed or shredded chicken, cooked and crumbled Italian sausage, a can of canellini beans or a couple handfuls of raw spinach would be really great additions without adding to the cooking time.

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