Creamy Tomato Tortellini Soup

Ingredients:

2 whole large Cloves Of Garlic Minced
2 Tbl Olive Oil
2 10 3/4 oz Cans of Condensed Tomato Soup
1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2 cups Half-and-half
2 cups Chicken Stock or Vegetable Stock
1 tsp Onion Powder
1 Tbl Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
1/2 cup Shredded Parmesan Cheese, for garnish

Directions:

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.

Bring to a simmer.

Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

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Chicken Burritos

Ingredients:
Chicken
Tortillas
Beans
Corn
Rice
Hot sauce
Salsa
Sour Cream

These are super easy if you have some leftover chicken on hand that you don’t know what to do with. Or you can cook some. Boil it in some chicken broth with whatever seasonings you want for 20 minutes, or in the crock pot for a few hours. Shred with fork. Place beans, corn, rice, quinoa, or whatever you want, on a tortilla. Add chicken. Top with cheese and salsa, hot sauce, or whatever you want. Roll ’em up, put ’em on a baking sheet, and throw ’em in the oven for baby and me. For 15 minutes. Let cool for a few minutes, then top with a dollop of sour cream and salsa. Isn’t that a fun word? Dollop? If that word doesn’t make you happy, make an appointment with a psychiatrist. Right now.