Creamy Chunky Tortellini Soup

Well on this lovely 90 degree day here in Columbus, Ohio it was decided it was a soup day. Some people strut in the middle of summer with hot tea or coffee in their hands as if they truly know a secret that nobody else does. Logan is one of these people. "Let's go for a walk (it's 90 degrees out), just let me grab my coffee first." I admittedly am one of those people who eat ice cream in a blizzard and can't understand why they close all the ice cream shops down during the winter months. My Poppa though he's a soup man, "Every day is a good day for soup." So in honor of him today and the fact that I can pretend it's winter by turning my a/c way UP we had Creamy Chunky Tortellini Soup!

This recipe was adapted from one on Tasty Kitchen.

Creamy Chunky Tortellini Soup

4 whole Large Cloves Of Garlic Minced

1 Small or Medium Onion finely chopped
2 Tablespoons Olive Oil
2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
2 cups Chicken Stock
1 teaspoon Onion Powder

1 teaspoon Garlic Powder 

1 Tablespoons Italian Seasoning

1 teaspoon Oregano

1 teaspoon Parsley
1 teaspoon Salt

1 teaspoon Pepper

1-½ cup Milk
2 cups Half-and-half

2 Tbs Butter

2 cans Petite Diced Tomatoes (drained)
1 19 Oz Package Of Cheese Filled Tortellini
Shredded Parmesan Cheese to Top

  

 Saute garlic and onion with the olive oil in a large stock pot over medium heat until golden brown. Keep your eye on it, garlic likes to race to the finish line. When the garlic and onion are done, add tomato soup, sun dried tomatoes, chicken stock and spices. Bring to a simmer. Let simmer for 10 minutes. 

Then add milk, half and half, cans of petite tomatoes and butter. Bring back up to a simmer. Once simmering, add the tortellini. Cook according to the package directions.

After noodles are cooked, ladle soup into bowls and top with Parmesan cheese.

Notes:

• I couldn't find sun-dried tomato paste when I was at the grocery store, but did have sun-dried tomatoes lying around the house (and I think paste is better suited for this recipe) so I made my own "paste."  I just threw 5-6 pieces of sun-dried tomatoes and 2-3 Tbs of tomato juice in my magic bullet and made my own. Worked perfectly.

• I like to let soups simmer, the longer the better in my opinion because that's what really draws the flavor out from everything including your spices so you don't just have floating spices you taste now and then. So never be afraid to let your soup simmer. (Only warning is when you have milk or milk product such as cream to not have your burner up too high or you can burn your milk, and we don't want that).

Logan likes to ask me now what I would score food once I finish it thanks to the invention of NomingThruLife.com, I told him a solid 3.5 to 4 out of 5. Logan said he'd give this one a 4.5/5 because he could drink it with a straw if I'd let him! I too really enjoyed it but am a bit tougher critic than my counterpart. Logan would give everything a great score if I let him though, I sometimes wonder about his taste buds :)


Would I Make it Again: Yes, definitely.
Noming Score: 4/5