Our typical Sunday post-church habit has been to head to Panera for lunch with the masses. Today instead of spending $25ish on soups, sandwiches, and salads, we had that at home for way less. And my husband said he thought it was better than Panera, but I know he was just being nice. I'll take it! We've had roller coaster weather here in VA since "winter" started. We spend a week the 60s, then have one day in the 30s and we're back to 60s. Today is our token 30-degree weather day, so I thought it would be a perfect day for some soup. I threw this stuff together, and it turned out pretty great!
1 package of tortellini, cooked (I used my beloved pasta boat!)
2 cans crushed tomatoes
4 tbsp butter
1 can diced tomatoes (or dice them yourself! ours had gone bad)
2 chicken bouillon cubes + 2 cups water
2 cups skim milk
2 cups half and half
2 tsp garlic powder
2 tsp dried basil
2 tsp salt
Cook tortellini as directed on the package. Meanwhile, bring the water and bouillon cubes to a boil and blend. Add the crushed tomatoes and butter and let boil. Reduce to med-low heat. Add milk and half and half gradually, whisking the whole time. Add diced tomatoes, garlic powder, basil, and salt, stirring to blend. Let simmer for about 10 minutes. When the tortellini is done, add it to the soup mixture and stir. Serve with shredded mozzarella on top if you want. We had mozzarella grilled cheeses with ours!