It's a soup kinda day here in SE CT. Rainy, and cool, yet humid. The kind of day where you open the windows and you're freezing, so you close them but then it gets hot and stuffy. I've been battling with my windows all morning.
This is a super easy recipe that dresses up boring 'ol tortellini. Heath, who really doesn't care for soups or stews, even liked it. Maybe because the tortellini gives it some substance. Something solid he can see on his spoon.
This cooks up quickly and is perfect for either a lazy night when you're not really feeling the whole 'cooking' thing, or when it's rainy and dreary outside and you want a little comfort food.
Ok guys, have a great day. I'm headed to the couch to settle in for a movie day (cable will hopefully be set up by this evening). I'm thinking classic Bette Davis. I wanted to watch the Iron Mans, but for some reason Netflix has Iron Man 2, but not the first one. I'm starting to remember why I canceled my subscription....
'Tomato Tortellini Soup'
Source: Adapted from Taste Of Home
1 package refrigerated cheese tortellini (9 oz)
2 cans condensed tomato soup, undiluted (10-3/4 oz each)
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
1. Cook tortellini according to package directions.
2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
3. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.