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TOMATO TORTELLINI SOUP

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 1 teaspoon oil
  • 1 red bell pepper, diced
  • 2 teaspoons garlic
  • 1.5 cups chicken or vegetable broth
  • 2 cans 10 3/4 ounce cans tomato soup
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 2 cups half & half (I used fat free) + 1 tablespoon corn starch
  • 1 pound cheese-filled tortellini, fresh or thawed
  • 1/3 cup parmesan cheese, plus more for serving

Details

Adapted from Soupssimo.com

Preparation

Step 1

1. Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant.

2. Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout.

3. Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes.

4. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.

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