TOMATO TORTELLINI SOUP
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- 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
Adapted from Soupssimo.com
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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