Creamy Tomato-Tortellini Soup
Some days, I just don’t want to cook. I’m too tired, or too busy, or just too…well, lazy. But I can only eat Ramen and tuna salad for so long before I get completely sick of the go-to stuff. Fortunately, I’ve come up with a dish that’s a step above the Kraft boxed dinners, but still simple enough to make in ten minutes with minimal effort. It’s based on a soup that I had at Baker’s food court. Their version had sun-dried tomatoes in it. So if you want to splurge for the pricey, prune-y additions, go for it. Just throw them in the soup when you add the tortellini.
You will need:
- · 1 can of condensed tomato soup
- · ½ of a soup can (slightly more than ½ cup) of heavy cream
- · 1 9-oz package of refrigerated tortellini
- · ¼ cup Parmesan cheese
- · onion powder
- · pepper
- · salt
- · basil
Start by bringing a pot of water to a boil. While you’re waiting for that to heat up, pour the tomato soup and cream into a separate pot and whisk with a fork until combined and creamy. Put over medium heat.
When the water comes to a boil, season it with salt and add the tortellini; cook according to package directions. As it’s heating up, add a dash of onion powder, pepper and basil to the soup. Add the Parmesan cheese and mix well. When the tortellini is cooked, use a slotted spoon to scoop it out of the water and into the soup. Add a little of the pasta water to the soup so it’s not too thick. Stir and continue heating to your liking.
…Have leftover cream? Don’t let it go to waste! Make my Springtime Spaghetti, or make homemade butter with it. Check out this YouTube video for an informative (and funny, in a not-trying-to-be-funny way) tutorial on butter-making.
Tags: Emma Frankart, tomato soup