This rich and creamy tortellini soup is the perfect for an easy weeknight dinner!
Adapted from keyingredient.com
large cloves of garlic, minced
tablespoons olive oil
(10¾-ounce) cans of condensed tomato soup
cup sun dried tomatoes, chopped
cups chicken stock or vegetable stock
tsp onion powder
tablespoons italian seasoning
(9-ounce) package of cheese filled tortellini
cup shredded parmesan cheese, for garnish
Saute 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. 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.