This is a fast and easy soup. Pair it with a loaf of crusty bread and a plate of fruit and cheese and you can have dinner on the table in 20 minutes.
For 4 servings
2 cups chicken broth
4 oz. dried tortellini or other filled pasta
4 oz. cream cheese
2 teaspoons dried basil
1 tablespoon fresh chopped chives or green onion tops
or 1 teaspoon dried chives
1 tablespoon fresh chopped parsley
1 can of cream of tomato soup
Milk if needed
Optional – diced tomatoes and parmesan cheese for garnish
Bring chicken broth to a simmer and cook tortellini until al dente (about 10 minutes). Meanwhile, soften cream cheese in a medium bowl and whisk in tomato soup and dried basil. When tortellini is ready, whisk about 1/2 cup of the chicken stock into the tomato soup mixture, then gently pour the tomato mixture into the saucepan. Add chives and parsley and heat through, but do not boil. You may need to add a little milk to thin the soup. Serve immediately, garnished with tomatoes and parmesan.
The White Oak Inn
Bed and Breakfast Foodie