(WEEKLY SUPPERS)

TUESDAY:

TOMATO TORTELLINI SOUP

2 (10 oz.) cans condensed tomato soup
9 oz. pkg. frozen cheese tortellini (thawed in refrigerator)
1 cup frozen peas
1/2 cup grated Parmesan or Cheddar cheese

Dilute soup as directed on can. Heat over medium heat until the soup boils, stirring frequently. Add tortellini and peas and bring back to a simmer; cook 3 more minutes until the tortellini floats to the surface of the soup and is tender. Serve soup in bows, and sprinkle cheese on top of each serving.
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