2 14oz. cans chicken or vegetable broth (I'm cheap and just use 3 1/2 c. water and 3 chicken bullion cubes)
9oz pkg. of tortellini (I buy frozen tortellini and just double the recipe or only use half the bag)
4oz. (or half of one tub) cream cheese w/chives and onions
11oz. can tomato soup
Snipped fresh chives (optional)
Instructions:
In medium sauce pan bring broth to a boil. Add tortellini: reduce heat. Simmer, uncovered, for 5 minutes. In a bowl wisk 1/3 c. hot broth with cream cheese until smooth. Return all to sauce pan along with tomato soup. Heat through. Sprinkle with chives (or maybe mozzerella cheese) before serving. Makes 4 servings.
Note: This seems to be pretty high in sodium as I type it out. I imagine if you used low sodium chicken broth, low sodium tomato soup, and low fat cream cheese this would still taste divine. Oh! And if you decide to use vegetable broth you can even call this vegetarian! Not that I'm vegetarian....
Chrissy Parkinson
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