Creamy Tomato Tortellini Soup

One night I was wandering through the interwebs and saw this tortellini soup recipe and thought "I want to take a bath in this thang." When I looked at the recipe I realized I had to make some changes and try it out different ways. The first time I made this, it did not come out so well and Matt and I struggled to finish our servings. (Don't get me wrong, we finished.) This is an updated recipe that I made recently and it came out amazing. The biggest tip I can give is use a tortellini or ravioli that you like the most. Don't go too fancy or too different. I realized I don't really like tortellini that much so I got my favorite spinach and cheese ravioli. Enjoy (:

Creamy Tomato Ravioli Soup

Ingredients:

• 2 minced garlic cloves
• 2 tbsp EV Olive Oil
• 2 cans condensed tomato soup
• 2 cups Nonfat milk
• 2 cups Veggie broth (or any stock you want)
• 1 tsp onion powder
• 1 tbsp Italian Seasoning (Don't afraid to be heavy handed with this)
• Red pepper flakes (optional)
• Pinch of salt
• Fresh ground black pepper
• 1 9oz package of your favorite tortellini or ravioli

Directions:

1. In a large pot or stock pot, saute garlic in olive oil. 
2. Add tomato soup, milk, stock and all spices.
3. Bring to a simmer. 
4. Add tortellini/ravioli once simmering and cook for 5 to 10 minutes or according to package directions. 
5. Once tortellini/ravioli is finished, serve and enjoy. 

Update: This soup made it onto the My Bites page on ABC's The Chew. Yum!