Eric has been feeling a little under the weather lately so I decided to help him out by making him some soup. I decided to go vegetarian and non traditional and happened across this recipe a few weeks ago. It sounded nice n' quick and very tasty and I was pleasantly surprised. It has lots of flavor and is VERY filling. Pairing this creamy soup with the crunchy oven roasted asparagus turned out to be a very smart move. (I like my asparagus baked in the oven to keep it crunchy and keep all the nutrients in them.) All in all, I highly recommend this recipe, enjoy!
Tomato Tortellini Soup
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10-3/4oz. each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Dried basil
1/2 tsp. Salt
1/2 cup shredded Parmesan cheese
Additional shredded parm, optional
Directions: Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini: carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Oven Roasted Asparagus
One bunch of asparagus drizzled in Olive Oil and loveingly sprinkled with salt. Set oven to 350• and bake for 15-20 min. (12-15 min. for super crunchy)
No comments:
Post a Comment