Tomato Tortellini Soup

INGREDIENTS: 1 teaspoon oil
1 red bell pepper, diced
2 teaspoons garlic
1.5 cups chicken or vegetable broth
2 cans 10¾ ounce cans tomato soup
1 tablespoon Italian seasoning
1 teaspoon onion powder
½ teaspoon garlic salt
2 cups half & half (I used fat free) + 1 tablespoon corn starch
1 pound cheese-filled tortellini, fresh or thawed
⅓ cup parmesan cheese, plus more for serving

INSTRUCTIONS: Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant. Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout. Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.

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