Prep Time: 15 mins
Cook Time: 15 mins
Servings: 4
Ingredients
- 2 large garlic cloves, minced
- 2 tablespoons olive oil
- 2 (10¾ ounce) cans of tomato
soup
- ¼ cup sun-dried tomatoes, chopped or 2
tablespoons sun-dried tomato paste
- 2 cups half-and-half
- 2 cups chicken stock
- 1 teaspoon onion powder
- 1 tablespoons Italian seasoning
- ½ teaspoons salt
- ½ teaspoons pepper
- 19 ounce package of cheese-filled tortellini
- ½ cup shredded Parmesan cheese
Directions
- Sauté garlic with the olive oil in a 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 the garlic is done, add tomato soup,
tomatoes, half and half, chicken stock and spices, and bring to a simmer.
- Once simmering, drop tortellini into the soup.
Cook according to the package directions.
- After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.
