 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | clove | garlic minced | 1/2 | tablespoon | olive oil | 1/2 | can (10.75 oz) | campbells cream of tomato soup | 1/8 | cup | Tomatoes, sun-dried, chopped | 1/2 | cup | cream, half and half, fat free | 1/2 | cup | chicken broth (10.5 ounce can) | 1/4 | teaspoon | onion powder | 1/4 | tablespoon | italian seasoning | 2 2/3 | dash | black pepper | 1/2 | cup | Tortellini, Three Cheese, Buitoni |
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Steps
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Sequence
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Step
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| | 1 | Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt. | | 2 | When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. | | 3 | Bring to a simmer. | | 4 | Once simmering, drop tortellini into the soup. Cook according to the package directions. | | 5 | After tortellini are cooked, ladle soup into bowls. |
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