1 9-oz package of refrigerated cheese tortellini
2 cans of condensed tomato soup, undiluted
1 1/2 cup vegetable broth
1 cup Texas Pepper Jelly’s Candied Jalapenos
2 cups milk (I use skim)
2 ups half-and-half cream (you can’t substitute this one!)
1/2 cup chopped tomatoes (canned or fresh)
1 tsp onion powder
1 tsp garlic powder
1 tsp basil
1/2 tsp salt
1/2 cup shredded Parmesan cheese (not the powdered kind!)
Additional cheese to taste
What to do:
Cook the tortellini according to package directions, drain, and set aside.
In a Dutch oven, combine everything else except the cheese, and heat to simmer, stirring constantly. Don’t let it stick! Add the tortellini and cheese. Sprinkle the additional cheese on each bowl if desired. This recipe will feed a crowd, and it’s just as awesome the next day!