Published 10/13/13 by: Kaitlin
If you’re looking for a low fat soup recipe, this is not your post. If you’re afraid to use cream in a recipe, this is not your post. Those are my official disclaimers. If you’re still with me, you are in for a treat! It’s football season, and I’m in high gear with my soup cooking. When time permits I like to use the crockpot, but last night at 6pm I was too hungry so I modified a recipe from Pinterest that incorporated what I had available in my kitchen, and the time I was willing to commit to. The base is a creamy tomato, and it’s quite delicious. Enjoy!
2 tablespoons of olive oil
2 cups of half and half
2 cups of chicken broth
Approximately 30 oz of condensed tomato soup (I used low sodium from Trader Joe’s)
1 large diced sweet onion
1 9 oz package of cheese tortellini
3 boneless chicken breasts (cube them, or make them into strips)
Shaved Parmesan cheese (for garnish)
Take out your favorite soup pot, and put the olive oil and diced onions in there. Simmer them until they’re clear. Once the onions are cooked, toss in cubed chicken breasts and cook for approximately 7 minutes. Next, add all of the liquids into the pot and bring to a boil. Once the soup is boiling turn down to medium/high heat (this would be like a 7 or 8 if your stove goes to 10). Add in the tortellini and cook until pasta is soft.
Total cooking time: 30 minutes (subject to change depending on how impacted you are by the dicing of the onion).
I served my soup with shaved Parmesan as a melted garnish, but it’s up to you what cheese you top it with. I thought the onions really bolstered the flavor of this soup, but you could easily add a few dashes of your favorite seasonings to spice it up.