Tuesday, January 14, 2014
Creamy Tomato Tortellini Soup
1/2 Lb. Italian sausage 1/4 c. chopped red bell pepper 2 garlic cloves, minced 2 (10 3/4 oz.) cans tomato soup 1 (14.5 oz.) can low-sodium chicken broth 2 1/4 c. half-and-half 1 tsp. onion powder 1 Tbl. Italian seasoning salt and pepper, to taste 9 oz. cheese-filled tortellini (I used a 18oz bag frozen cheese tortellini) 1/4 c. grated Parmesan cheese
plus more for serving 1 Tbl. cornstarch dissolved in 1 Tbl. cold water
1.Brown sausage in large pot over medium heat. Add the chopped bell pepper and saute until tender. Add the garlic and saute for 30 seconds. Drain any grease. Add the tomato soup, chicken broth, half-and-half, onion powder, Italian seasoning and salt and pepper.
2.Bring to a boil and add the tortellini. If you want your soup a little thicker, stir in cornstarch mixture. Cook until tortellini is done (check package directions). Stir in 1/4 cup grated Parmesan cheese.
* I got this recipe from one of my favorite bloggers eatcakefordinner the whole family loved it and it was so easy to throw together. I did make a few changes. I could only find a 18oz bag of frozen cheese tortellini and so that's what I used and I thought that it was the perfect amount.Also I only used about 3/4 tsp of the Italian season. Other then that it was perfect. Oh yeah I also added in the cornstarch mix to thicken it up.