So I really can’t take credit for this recipe. My sister-in-law was at our house for Christmas, and she made it for the whole family. It was super amazing, and I’ve been dreaming about it ever since. When she made it, she went all out and did heavy cream, because it was Christmas, and dieting on Christmas isn’t allowed. ‘Cause I said so.
So before I made it again, I asked you guys what I should do to lighten up the recipe, and you guys helped out a lot! May I present to you …
Little Bit Lighter Creamy Tomato Tortellini Soup
1 family sized can of Tomato Soup (the lighter the better — healthy request or what have you)
1 bag of frozen cheese tortellini
3/4 cup fat free half and half
1 bay leaf
1 tablespoon minced garlic
1 tablespoon olive oil
a shake or two of onion powder
a little shredded Parmesan cheese for garnish
Boil cheese tortellini in a large pot, drain, and set aside. In a large soup pot, pour in olive oil and brown the minced garlic. Once the garlic is browned, pour in tomato soup, half and half, bay leaf, and onion powder. Simmer for 20-30 minutes, stirring frequently. Add cooked tortellini to soup, and heat for an additional 5 minutes. Serve in bowls, and garnish with a pinch of shredded parmesan cheese. I only put about half of the tortellini into the soup, and gave the other half to my kids, with a little bit of soup on top as sauce. Anything to reduce mess, people!
If you wanted, you could really lighten this up by using fat free milk, or maybe even almond milk! If you used healthy request soup and fat free half and half, one serving of this soup is about 480 calories. Recipe yields about 3-4 servings. It’s not the lightest soup ever, but for a creamy, carb-y soup, it’ll do! Oh, and hey, it’s flippin’ delish, so that counts for somethin’!