Rich and creamy tomato soup with cheese-filled tortellini and yummy italian spices! Even tomato-haters will love this soup!!
1 teaspoon oil
1 red bell pepper, diced
2 teaspoons minced garlic
1 1/2 cup chicken broth (or vegetable broth)
2 cans condensed tomato soup
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon garlic salt
2 cups half & half (I used fat free)
1 tablespoon corn starch
1 pound cheese-filled tortellini, fresh or thawed
1/3 cup parmesan cheese, plus more for serving
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 & 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.