One of our goals for this year is to do more Meatless Monday’s. Not only is it better for the environment, but better for your health, too. Every weekend we sit down to discuss what our week is going to look like so we can get our calendars in sync. We use that time to also decide on our meals for the week so we can be intentional about our eating habits.
One of the recipes that we like to keep on hand is for this creamy tortellini soup. It is very rich and heavy, so we don’t eat it often. But every once in a while we treat ourselves. It’s souper easy to make and can be done in about 30-40 minutes if you know your way around your kitchen.
- 2-3 cloves of garlic
- 1/2 medium onion
- 3 cans tomato soup
- 1/2 whipping cream
- 9-10 oz filled pasta
- 1 tblsp butter
- 1/2 tblsp Salt & pepper
- 1 tblsp dried basil
- Additional seasonings of your preference
- Cook pasta according to package instructions. Set aside.
- Finely dice half of a medium-sized onion.
- Mince the garlic cloves as finely as you can get them. You can also grate them over your pot if you prefer that method.
- In a large pot, heat 1 tablespoon of butter over medium-low until melted.
- Add in the garlic and onion to your melted butter and cook, stirring often, until fragrant (about 3-5 minutes).
- Add your 3 cans of tomato soup.
- Using one of the empty cans, add 1 1/2 cans of water to pot.
- Add the salt, pepper, and basil. You can also add additional seasonings if you prefer (oregano, etc).
- Add 1/2 cup of whipping cream and stir well.
- Let pot simmer over medium-low for 15-20 minutes, stirring frequently.
- Add in your cooked pasta and stir.
- Taste. Adjust seasonings as necessary and let simmer for an additional 10-15 minutes.
This recipe will feed four, but since there’s just two of us, we get leftovers! Enjoy!
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