Tonight's Dinner: Tomato tortellini soup
Alfredo and marinara sauces are delicious over pasta, but what if you soaked that pasta in soup instead? It's like the Italian version of won ton soup and just as delicious.
Whenever I don't feel well or I'm not in the mood to cook, I look for something quick, easy and comfort food-like. Comfort food for me falls into two categories: greasy or pasta. Greasy usually means hamburgers, french fries, grilled cheese or a combination of all three. And pasta is pretty much any kind of pasta smothered in cheese or sauce. So whenBetter Homes and Gardens took one of my favorite comfort foods and turned it on its head, I knew I was in for the adventure. The fact that it only took about 20 minutes to whip up made it even more tantalizing.
Instead of making and pouring a sauce over little pasta pockets filled with yumminess, they suggested serving the pasta up in a bowl of soup. While they suggested a thick tomato soup, I'm sure it would be just as delicious in a rich bowl of broccoli cheddar or even vegetable soup. And I can't wait to try it again in either of those soup options.
Tomato Tortellini Soup
- 3 cups chicken stock
- 1 (9 ounce) package tortellini
- 4 ounces cream cheese
- 1 can condensed tomato bisque
- In a medium saucepan, bring chicken stock to a boil. Add tortellini, reduce heat to low and simmer, uncovered, for five minutes.
- In a small bowl, whisk together the cream cheese and 1/3 cup of warmed chicken stock until smooth. Pour back into the pan with the tortellini. Stir in the tomato soup and heat through, about three minutes. Separate among four bowls and serve immediately.