28 oz cans reduced-sodium chicken broth or vegetable broth
1 9 oz package refrigerated tortellini
8 oz tub cream cheese spread with chive and onion
14 oz can fire roasted tomatoes, pureed in blender
Snipped fresh chives (optional)
In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomatoes; heat through. Sprinkle with chives before serving.
Goes great with crackers or a grill cheese sandwich.
Makes 4 servings.
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