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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another scrap of paper found in my when I get 'round to it box. Torn from the June 2006 issue of BHG magazine. When searching Zaar, I found lots of tortellini & tomato soup recipes but none that included cream cheese. Ingredients:
2 (14 ounce) cans reduced-sodium chicken broth |
1 (9 ounce) package refrigerated cheese tortellini (or spinach or ) |
4 ounces chive & onion cream cheese (1/2 of an 8oz. tub) |
1 (11 ounce) can condensed tomato soup or 1 (11 ounce) can tomato bisque soup |
snipped fresh chives (to garnish) |
Directions:
1. In a medium saucepan, bring broth to a boil & add the tortellini.
2. Reduce heat and simmer, uncovered, for 5 minutes.
3. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
4. When smooth, return to the saucepan along with tomato soup; heat through.
5. Sprinkle with chives before serving.
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