Tomato-Tortellini Soup

By McLean

Ingredients

• 2 14.5 oz. cans chicken broth
• 1 9 oz. package refrigerated tortellini
• 1/2 8 oz. tub cream cheese spread with chive and onion
• 1 can tomato or tomato bisque soup
• Snipped fresh chives

Preparation

Step 1

In a medium saucepan bring broth to boiling. Stir in tortellini. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

In a bowl, gradually whisk 2/3 to 1 cup of the hot broth into the cream cheese until smooth. (Can use immersion blender). Stir cream cheese mixture into saucepan. Stir in tomato soup; heat through. Garnish with chives.