I have finally found a non-condensed, organic tomato soup that I like.
Let me clarify something: I DO NOT like tomatoes. At all. They totally gross me out, and I can’t stand the smell.
I am trying to get away from the canned soup with the high sodium, because I don’t want the boys eating it. I finally found one that I like, it is not condensed, so you don’t need to add anything to it. But I found it is the perfect ingredient to this wonderful Tomato Basil Parmesan Soup with Tortellini.
Tomato Basil Parmesan Soup with Tortellini
What you will need:
1 20 0z package of refrigerated cheese tortellini
1 32 0z box of Pacific (or any brand) tomato soup*
1 cup milk
1 tablespoon flour
1 tablespoon butter
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 cup grated Parmesan cheese
pepper to taste
How to make it:
In a large pot boil pasta according to package directions
In another pot melt butter, blend in flour and cook on low till thick and bubbly. Stir in milk, cook on low stirring constantly, add grated Parmesan cheese. You may use shredded cheese but the smaller the cheese pieces the easier it will melt and incorporate into roux.
Slowly whisk in tomato soup, basil, garlic and pepper. Simmer on low until soup is warmed and pasta is cooked, mix with cooked pasta.
Serve warm with crusty sourdough rolls.
*If you would like you can substitute for 2 cans of condensed soup plus 1 pint of cream and an additional 1/2 cup milk. Don’t have time to make a roux? That’s OK. Omit butter & flour, substitute milk for heavy cream. Heat cream, add cheese then follow the rest of the directions.
Menu Plan 6/02-6/08
Sat: Kitchen is Closed!
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