Sometimes there isn't a whole lot that's more satisfying than sitting down to a nice, hot bowl of a tomato-y soup with a grilled cheese. Sure, your exact preferences for the soup and sandwich may have changed a bit from you were a kid, but the combination is always just as satisfying.
This was the perfect twist on the old classic. The soup was nice and creamy with a nice, unexpected hint of spice and paired perfectly with my husband's excellent grilled cheese sandwiches.
Tomato Tortellini Soup
Recipe from Better Homes & Gardens, adapted
Prep & Cook Time - 20 minutes
1-2 TBSP butter or olive oil
1 small onion, diced
2-3 cloves garlic, minced
salt & pepper
4 cups chicken or vegetable broth (try to get reduced sodium)
4 oz flavored cream cheese - chive & onion or garlic & herb
1 can tomato soup
1 (9 oz) package refrigerated cheese tortellini)
dash red pepper flakes
Melt butter in a dutch oven over medium heat. Add onion & garlic and cook for about 5 minutes, or until onions soften. Season with salt & pepper, if desired.
Add chicken broth and bring to a boil. Cook the tortellini in the broth for about 5 minutes, or until almost al dente.
Remove about 2 ladles of broth into a smaller bowl and whisk the cream cheese into the broth. Once smooth & creamy, return to the pot and stir until well-combined.
Add tomato soup and stir until combined. Season with salt & pepper, to taste. Add a dash of red pepper flakes and stir to combine.