Growing up we ate a lot of grilled cheese and tomato soup during gloomy weather, but in college I was known to swap my grilled cheese for tortellini on occasion. It held up in a thermos much better than a grilled cheese did in a ziplock. Although nothing can replace the pairing of a grilled cheese and tomato soup, this quick and hearty soup is a perfect cloudy day fix. Scroll for how-to!
2 Cups of Trader Joe's Tomato & Roasted Red Pepper Soup
1 Cup of Uncooked Cheese Tortellini
Handfull of Sliced Almonds (optional)
How to Make
Following the package directions, make the tortellini. I buy mine in the pasta section at Trader Joe's, and the directions are to boil water, add the pasta, and cook for 15 minutes. Drain the tortellini, and pour the soup over the pasta and bring to a simmer. You can alter to your preference by making it more of a pasta dish or more soupy depending on how much soup you add. Once the soup is hot, laddle into bowls and top with pepper and almonds. I love the crunch the almonds add.