Soupy Noodles

Tomato-Tortellini Soup

Made: January 9, 2013

Ingredients
- 2 14oz cans reduced-sodium chicken broth or vegetable broth
- 1 9oz package refrigerated tortellini
- 1/2 8oz tub cream cheese spread with chive and onion
- 1 can condensed tomato or tomato bisque soup
- Snipped fresh chives (optional)

Directions
- In a medium saucepan, bring broth to boiling
- Add tortellini; reduce heat
- Simmer, uncovered, for 5 minutes
- In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth
- Return all to saucepan along with tomato soup; heat through
- Sprinkle with chives before serving (optional)

I only used 1 14oz can (or rather, 14oz) of reduced sodium chicken broth for this since I only needed two servings. I kept the rest the same though, minus the fresh chives. I needed a quick and simple recipe for the refrigerated tortellini we had leftover.

(Recipe used: Better Homes & Gardens)