It's... Foodie Friday! That's right! My awesome friend Kely had a great idea to collect some meatless recipes for Lent so I decided that I would post a new recipe each Friday until Easter. All the recipes I post will first be tried at home... Sprigg tested. Sprigg approved.
Tomato Tortellini Soup
1 package (9 oz) refrigerated cheese tortellini
2 cans reduced sodium condensed tomato soup OR, as a healthier alternative, 2 cups tomato sauce and 1/2 cup water
2 cups low sodium vegetable broth
2 cups milk
2 cups half and half cream
1/2 cups chopped oil packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 cup shredded parmesan, romano, pecorino, or other italian cheese (buy an actual block of cheese... it's SO much better than the pre-shredded)
Cook tortellini according to package directions. Meanwhile, in a pot with a lid, combine the soup, broth, milk, cream, tomatoes, and seasonings. Stir frequently until heated through. Drain tortellini and add to soup. Stir in cheese.
This recipe is about as easy as it gets! We loved this soup and hope you enjoy it too! May God bless you and yours this Lenten season!