Dinner tonight was a quick soup - Tomato Tortellini was on the menu.
Start with 28 oz. chicken stock, bring to a simmer and reserve about 1 cup, add 9oz. tortellini pasta. In the reserved cup of chicken stock add 100g cream cheese, mix together and set aside until pasta is ready. Once pasta is ready add cream cheese and stock mixture and 1 can of crushed tomatoes (or 1 can of tomato soup). Bring to a gentle boil and add in any assortment of herbs, I added thyme and rosemary. Serve immediately with fresh chopped parsley, grated parmesan cheese and fresh chopped tomatoes. This is a super quick and easy week night dinner to make, it only took us about 15 minutes to make. If you want to have a quick bread with the soup scones are just as quick to make as this soup.
This recipe is my Mom's Saturday Morning Scones - but we make them anytime and all the time!
1 cup Flour (white or a mixture of whole wheat and white)
1 1/2 teaspn Baking Powder
1/4 teaspn salt
1/4 cup Cold Margarine (or Butter)
1/3 cup Milk
Mix all dry ingredients together, cut in butter and mix in to make a coarse crumb mixture.
Add milk and gently mix until a rough dough is formed. *don't over mix at this point.
Shape into a rectangle and cut into smaller squares or triangles.
Arrange on a baking sheet and bake at 350F for 12 to 14 minutes. (or until nice golden brown on the bottoms)
So that was dinner tonight - easy as ... soup!