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