ok, real easy, real yummy.
Ingredients:
2 tablespoons EVOO
2 teaspoons minced garlic
2-3 tablespoons sun-dried tomatoes, chopped (You can use jarred or dry. Just be sure to drain as much of the excess oil off of the jarred ones as possible.)
1 teaspoon onion powder
1 tablespoon Italian seasoning
2 (10 3/4 oz.) cans of condensed tomato soup
2 cups half and half
2 cups chicken or vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 oz.) package cheese-filled tortellini
1/2 cup shredded Parmesan cheese, for garnish
Directions:
1. Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat.
2. Add tomato soup, half and half, chicken (vegetable) stock, and salt and pepper, and bring to a simmer. (Following this step, I threw the mixture into my Vitamix to puree all of the garlic and sun-dried tomatoes. This created a more creamy texture and is totally optional.)
3. Once simmering, drop tortellini into the soup.
4. Cook according to the package directions. (about 7-9 minutes)
5. Once tortellini are cooked, serve topped with Parmesan cheese.
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