1 tsp. olive oil
1 red bell pepper, diced
2 tsp. minced garlic
1 1/2 c. chicken broth
2 cans (10.75oz) tomato soup
1 Tbs. Italian seasoning
1 tsp. onion powder
salt & pepper to taste
2 1/2 c. half & half + 1 Tbs cornstarch
1 lb cheese filled tortellini (cook according to package)
1/3 c. parmesan cheese
Heat oil in a large pot over medium-high heat. Add peppers and saute about 3 minutes. Add the garlic and saute for another 2 minutes.
Add chicken broth and tomato soup. Add Italian seasoning, onion powder, and salt and pepper. Bring to a gentle boil.
Dissolve the cornstarch into the half & half. Add to the soup. Heat the soup through and allow to thicken slightly.
Reduce heat and add the cooked tortellini. Stir in the parmesan cheese until melted.
Serve with additional cheese if desired.
[adapted from lecremedelacrumb.com]
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