Tomato-Tortellini Soup

By akselden

Stoke the fireplace and light the candles so your dining room glows. Then, bring in the star attraction; this comforting soup. We shaped and baked frozen bread dough to accompany it.

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon, butter or margarine
• 1- 10 3/4 ounce can condensed tomato soup
• 3 cups tomato juice
• 3 cups milk
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 1 9 ounce package refrigerated cheese-filled tortellini
• 1 cup sliced carrots
• 2 cups chopped cooked chicken

Details

Servings 6

Preparation

Step 1

In a Dutch oven, cook onion and garlic in butter till the onion is tender.
Stir in soup and tomato juice till combined. Add milk, basil, oregano and pepper. Bring to a simmer and cook, uncovered, for 10 minutes.

Cook tortellini according to package directions, except cook carrots with tortellini. Drain off the water.

Add the pasta and carrots to the tomato soup. Stir in chicken. Heat through. Garnish with sprigs of oregano, if you like.