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.
Creamy Italian tomato soup with fresh tortellini
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 Tlbs olive oil
- 2 cloves garlic, mined
- 1 family size can condensed tomato soup (I used healthy request)
- 1/4 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
Adapted Momma's Meals