Today has been my last day home from work and able to try new recipes. Tomorrow the kiddos go back to school and I go back to work. After a week off of work for me, no school for the kiddos and no early morning alarms, tomorrow morning has the potential of being brutal. I’ve tried to prepare as much as possible ahead of time. The rest of the week we’ll be having dinners that Hubby or I made ahead of time and froze, left overs or frozen foods I stocked up on from Trader Joes.
This morning I made a double batch of Blueberry Baked Oatmeal; which I first made a couple of weeks ago. I still love this recipe! It will be a staple in our house now I’m sure. I made a big pan of it, so it will last for the three for the week and make the mornings simpler.
Tonight we tried Creamy Tomato Tortellini Soup from Recipe Swagger. It was a hit from the first bite! Little R said it reminds him of his favorite soup. I’ll take that review!
Creamy Tomato Tortellini Soup
2 whole large Cloves Of Garlic Minced
2 Tbl Olive Oil
2 10 3/4 oz Cans of Condensed Tomato Soup
1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste (I had regular tomato paste on hand and used that.)
2 cups Half-and-half
2 cups Chicken Stock
1 tsp Onion Powder
1 Tbl Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
1/2 cup Shredded Parmesan Cheese, for garnish
Saute garlic with the 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 get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.