The first recipe I decided to tackle for my new healthier version of myself is a soup recipe I found in Taste of Home magazine. Tomato Tortellini soup is so simple and super tasty. I adapted the heck out of this thing and plan on doing some things even more differently next time (I'll add some grilled chicken and have a smaller portion with a small salad next time to make it extra filling). I hope you'll keep me company as I go on this journey to try to lighten some recipes up. Enjoy the soup!
Tomato Tortellini Soup
Recip by Taste of Homes, heavily adapted by me
1 pckg. (9 oz.) refrigerated cheese tortellini (next time I'll use the whole wheat variety, they just didn't have any this time at the store)
2 cans (10-3/4 oz. each) reduced-sodium condensed tomato soup, undiluted
2 cups reduced-sodium chicken broth
3-3/4 cups skim milk
1/4 half and half cream
1/2 chopped oil packed sundried tomatoes (I cheated and used a pre-chopped variety; next time I won't use the oil packed)
3 cloves garlic, minced
1 tsp. onion powder
1 tsp. dried basil
1.2 tsp salt
1/2 cup shredded Parmesan cheese, divided
- Cook tortellini according to package directions (should just be boil some water, add tortellini, cook for 7-9 minutes).
- Meanwhile, in a Dutch oven, combine soup, broth, milk, half and half, tomatoes, garlic, and seasonings. Heat through, stirring frequently.
- Drain tortellini and carefully add to the soup. Stir in 1/4 cup cheese. Serve and top with remaining cheese.
So we'll call this the before picture, and hopefully by this time next year, the after picture will be much better.