2 cloves minced garlic
2 T olive oil
2 cans (10 3/4 oz) cans tomato soup
½ c chopped sun dried tomatoes
1-½ c milk
2 c half-and-half
2 c chicken stock
1 tsp onion powder
½ tsp salt
½ tsp pepper
2 tsp italian seasoning
1 package cheese filled tortellini
½ c shredded parmesan cheese
INSTRUCTIONS:
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, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.
After noodles are cooked serve and top with parmesan cheese
