Can we first talk about how Kate Gosselin and all 23 of her children are back on TV?! Last night was the best. I love them. And I know everyone says Kate is crazy but I even love her. My new favorite show.
I recorded SO MUCH last night that it’s embarrassing. Oh Tuesdays, you’re finally interesting.
Anyway, I made Creamy Tomato Tortellini Soup yesterday because it was really flippin’ cold and it wasn’t the fun cold that comes with lots of fluffy snow to go sledding in. It was the so-icy-that-my-husband-had-to-take-my-car-because-I-have-better-tires-and-four-wheel-drive kind of cold. And that’s the worst.
I’ve always loved tomato soup – I used to have one of those Campbell’s drinkable tomato soups every single winter morning on the way to work. Because I needed something warm since my Camaro had no heat but there was no point in coffee since work was Starbucks. So I’d drink tomato soup at 4:45 am. You gotta really love tomato soup to do that.
I still keep at least one of those drinkable soups in my pantry at all times.
My kids have never really liked tomato soup though. So I passed it off as pasta with sauce and they totally dug it. And it literally took me 15 minutes to cook it from start to finish. Perfect lunch or easy dinner!
Make sure you follow me around the internet!
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 2 10 3/4 ounce cans condensed tomato soup
- 1 1/2 cups milk
- 2 cups half and half
- 2 cups vegetable broth or chicken broth
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 9 ounce package cheese-filled tortellini
- grated Parmesan for serving
Heat olive oil over medium heat. Add garlic and cook just until fragrant, about 1 minute. Add the tomato soup, milk, half and half, vegetable broth, and all the seasonings. Bring to a simmer. Once simmering, drop in the tortellini and cook according to package instructions (probably about 7 - 10 minutes). Serve hot with Parmesan on top.