CREAMY TOMATO TORTELLINI SOUP
This delicious soup is great left in the Wonderbag for up to 8 hours. Our partner blogger Gina at Kleinworth & Co. created this recipe for her family and learned that even her firefighter husband could enjoy when getting home late from work. She also shares, "I think that this would be great for camping. We will definitely be using this if we lose our power this winter. I can get things to a simmer on the outdoor burner & then stick the pot in the Wonderbag & conserve our fuel for future meals until the luxuries are restored."
- 1 ½ Tbsp garlic, minced
- 4 Tbsp olive oil
- 2- 26oz/737g cans condensed tomato soup
- 4 Tbsp tomato paste
- 4 cups milk
- 4 cups chicken stock
- 2- 20oz/567g packages refrigerated 4-cheese tortellini
- Salt, pepper, granulated garlic, season salt to taste
- To Serve: Parmesan cheese & croutons
Add minced garlic & olive oil to your 5 quart stock pot. Heat on medium until golden brown. Watch your garlic closely- it turns brown quickly.
Once garlic is desired color, add your tomato soup, tomato paste, milk, chicken stock & spices. Heat to boiling.