Saturday, November 14, 2015

Tomato-Tortellini Soup

Tortellini are ring-shaped pasta, someone described them as "navel shaped", so now their alternative name is "belly button" (ombelico). You can buy them made up in the freezer section. Filled with either cheese or meat they are usually served in broth, either beef or chicken. However here you will find it is perfect for this creamy soup, perfect for a chilly autumn day!

Yes, you could make these little pastas yourself, but honestly, who has the time? Especially when buying them is so cheap & easy. I LOVE “cheap & easy” and endeavor to be so every chance I get!

2 14 ounce cans reduced-sodium chicken broth or vegetable broth
  • 9 ounce package refrigerated tortellini
  • ½ 8 ounce tub cream cheese spread with chive and onion
  • 1 10 3/4 ounce can condensed tomato or tomato bisque soup


  1. In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes.

  1. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.

Here slave just stuck a couple of hamburger buns in the oven and served them as rolls!

This is a warm hearty soup with a home made taste! You wont have any left-overs!

For our music tonight here is something to warm you!

Serving my Master Indy with joy!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

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