I probably shouldn’t be posting a soup in April, but it is still cold in places. Spring just doesn’t seem to want to get here for good. We had spring weather for a couple weeks, but then this week we got some snow. And really, soup shouldn’t only be reserved for winter. Especially quick, easy, healthy, and yummy soups like this one!
Today I am being featured over at Momma’s Meals. Each Friday Tammi picks a new blog, makes a recipe from their site, and features them on her site. I thought I would try to make something from her site as well to go along with the fun. She has a recipe for Italian Soup that sounded perfect for this cold week. I changed it quite a bit to use what I had on hand, because I was all about staying inside where it was warm!
My 7 year old is a huge fan of tomato soup. I am not sure where he got it from, because it has never been my favorite. I knew he would love this soup, and the Italian twist is what I needed to like it as well. I used fresh tortellini, but you could use any short cut pasta you had on hand. This came together in 30 minutes, and was perfect with some Rosemary Focaccia.
- 1 Tlbs olive oil
- 2 cloves garlic, mined
- 1 family size can condensed tomato soup (I used healthy request)
- ¼ cup walnut arugula pesto (or any pesto)
- 2 cups skim milk
- 2 cups chicken stock
- 1 tsp onion powder
- Salt and pepper to taste
- 1 (9 oz) package fresh tortellini
- Parmesan Cheese for garnish
- In a large lot heat olive oil over medium heat. Add garlic, and saute for a couple minutes until soft.
- Add tomato soup, pesto, milk, and chicken stock, onion powder, salt and pepper. Bring to a simmer. Simmer for a few minutes.
- Add tortellini, and cook according to the package directions. Mine was for 8-10 minutes.
- Serve topped with Parmesan Cheese