Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

2 whole large cloves garlic, minced
2 tablespoons olive oil
2 (10 3/4 ounce) cans condensed tomato soup
1/4 cup sun dried tomatoes, chopped or 2 tablespoons sun dried tomato paste
2 cups half and half
2 cups chicken stock
1 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon salt

  • Sauté garlic with olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t burn.
  • When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock, onion powder, Italian seasoning, salt and pepper. Bring to a simmer.
  • Once simmering, drop tortellini into the soup. Cook according to the package directions.

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