Creamy Tomato & Cheese Tortellini Soup

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Not gonna lie, this recipe resembles something you’d find on that drunk, blonde woman’s show “Semi-Homemade with Sandra Lee.” It’s a combination of lots of store-bought products that come together to make something super delicious. I’m also not going to pretend that it’s super healthy or nutritious. But, it IS good. Like, make-again good.

I should have taken more photos of this, I didn’t. No matter. If you’re ever in a sort-of rush or are feeling kinda lazy, this is a great meal. However, I will warn you that it doesn’t really save well so I would make only as much as you need, or only add as much tortellini as you’ll eat that night, adding it back in the next day but not storing it along with the liquid.

Tomato and Cheese Tortellini Soup

1 package refrigerated cheese tortellini
1 big box of cream of tomato soup (I bought an organic brand my local supermarket sells)
2 cups vegetable broth
2 cups milk
2 cups 1/2 and 1/2
Generous 1/2 cup chopped oil-packed sun-dried tomatoes
1/2 medium-sized onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to directions.

Meanwhile, saute the onions until beginning to brown in about a teaspoon of olive oil. Then, add the garlic for just about a minute or so. In a Dutch oven or heavy-bottomed pot combine the tomato soup, broth, milk, cream, tomatoes, garlic, onion and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Makes about 10 servings.

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