Ingredients
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olive oil
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2 garlic cloves (chopped)
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1 small onion (chopped)
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2 (10 3/4 ounce) cans campbell's tomato soup
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2 (10 ounce) cans milk (use soup can)
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1 (14 1/2 ounce) can chicken broth
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1/2 cup light cream or 1/2 cup half-and-half
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1/4 cup grated parmesan cheese
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1 (9 ounce) package cheese tortellini
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10 fresh basil leaves, chopped or 1 tablespoon dried basil
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2 (15 ounce) cans diced fire-roasted tomatoes
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3 tablespoons Italian-style tomato paste
Instructions
- Coat soup pan with olive oil. Add onion and garlic and saute till soft.
- Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
- Add chicken broth and stir in tomato paste till blended.
- Simmer for 20 minutes
- Add light cream and parmesan cheese.
- Add tortellini and cook till tender (at least 15 minutes).