The Brighter Writer


Creamy Tomato Tortellini Soup

It's crappy outside. The sky looks like baby elephant skin and it's cold. It looks like how Eeyore feels. The only thing that makes this kind of day worth getting out of bed for is grilled cheese and tomato soup. So I wanted to share the magic recipe that makes a day like today feel sunny again:

2 large cloves of minced garlic
2 tablespoons olive oil
2 cans condensed tomato soup
1/2 cup sun-dried tomatoes OR 2 tablespoons sun dried tomato paste
1 and 1/2 cups milk
2 cups half-and-half
2 cups chicken stock
1 teaspoon onion powder
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole 9 oz bag of cheese filled tortellini
1/2 cup shredded parmesan cheese

In a daddy sized mega-pot, saute the garlic in the olive oil over medium heat until it's a nice lifeguard-tan. Stir in everything EXCEPT tortellini and parmesan cheese. Once your soup is at a nice simmer, add your tortellini and cook for about 8 minutes. Serve in a bowl with sprinkled parmesan on top.

I like it best with Gouda grilled cheese on honey-wheat bread, but feel free to enjoy it on its own as well!