TOMATO TORTELLINI SOUP

What You'll Need

• ½ teaspoon garlic salt
• tow cups half and half (I used fat free) + 1 tablespoon corn starch
• one pound cheese-filled tortellini, fresh or thawed
• ⅓ cup parmesan cheese, plus more for serving
• one teaspoon oil
• one red bell pepper, diced
• tow teaspoons garlic
• 1.5 cups chicken or vegetable broth
• tow cans 10¾ ounce cans tomato soup
• one tablespoon Italian seasoning
• one teaspoon onion powder

How to Make It

1. Heat oil in a large pan or skillet over medium high heat until hot.
2. Add peppers and sauté 2-3 minutes.
3. Add garlic and sauté another 1-2 minutes until fragrant.
4. Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil.
5. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout.
6. Whisk together half and half with corn starch until corn starch is dissolved.
7. Add corn starch slurry to soup and allow to thicken 1-2 minutes.
8. Reduce heat and add tortellini.
9. Stir in parmesan cheese until melted.
10. Serve hot and top with additional cheese if desired.