2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrigerated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75- or 11-ounce can condensed tomato or tomato bisque soup
salt and pepper to taste
Snipped fresh chives (optional)
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. Salt and pepper to taste. Sprinkle with chives before serving.
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