A Little Italian Package Summed Up In A Tasty Broth
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Creamy Tortellini, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian Sausage, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sausage soup, slow cooker, Thorn Apple Valley, Toll House, Tortellini, Tortellini soup, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I will be perfectly honest with you on this one. When I first heard of this soup that my friend had made, I thought she had gone mad. She was going on and on about how amazing the soup was and how she was planning on making it every week through the whole winter. Seriously? The same soup every week? But she insisted it was the best recipe she had tried in years, so I got a little curious. I decided to make it, just this once, and see if I could understand what she was talking about.
As soon as the soup was simmering on the stove top, I realized she may have not been exaggerating. The aromas were so incredible I was afraid the neighbors would suddenly stop by to see what I was making! And once I got a steaming hot bowl of this goodness in front of me, I decided I would make this again. Right away next week!
Recipe and photo courtesy of The Food Network
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