Creamy Tomato Tortellini Soup

Let’s talk about my days. I wake up between 8 and 9am. I eat breakfast. I go to the gym for 1 – 1 1/2 hours and then I shower. I eat lunch and watch Giada at 1:30pm.

I read or do butt exercises or stare the nutrition graduate school program websites until my brain explodes or look for our missing cat or something until 4:30pm when Giada comes on again.

After her, it’s 5pm. That means it’s cocktail hour. That also means that I get to continue with my attempt to fall in love with red wine. It’s starting to work [hoorayyyyyy!]. I drank some Cabernet the other night and it wasn’t terrible. You know that face you make when you’re trying to eat or drink something that is absolutely terrible? That didn’t happen. Success.

Around 5:30 or 6pm I can start making dinner. After it’s made and eaten and I clean the kitchen, it’s probably 7:30 or 8pm. I watch a bit of television and then get in bed and read. Hello, beingagrandma. It’s fine. I’ve accepted my wisdom beyond my years.
Creamy Tomato Tortellini Soup
Adapted from Taste of Home
1 package refrigerated cheese tortellini
1 can condensed tomato soup
1 1/2 cups vegetable broth
1 cup milk
1/2 cup half and half cream
1 tsp garlic powder
1 tbsp dried basil
Pinch of salt
1/2 cup shredded parmesan cheese
1. Cook tortellini.
2. Heat remaining ingredients on stove, stirring so creams and milks won’t burn.
3. Add tortellini.
4. Sprinkle extra cheese on top.
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