Guest guest Posted July 2, 2006 Report Share Posted July 2, 2006 Tortellini Soup 2 cans (14 oz. ea.) reduced sodium vegetable broth 1 pkg. (9 oz.) refrigerated cheese tortellini 1/2 pkg. (8 oz.) tub cream cheese spread with chives and onion 1 can (10-3/4 oz.) condensed tomato or tomato bisque soup, undiluted Chopped fresh chives, optional In a medium sauce pan bring broth to boiling. Add tortellini; reduce heat. Simmer uncovered for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to sauce pan along with tomato soup; heat through. Sprinkle with chives before serving. Yield: 4 servings. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.