This is a great soup to make if you have 15 minutes to spare and want something warm and comforting. I have to apologize for the picture though, I was making this for lunches in the middle of making dinner and didn't have time to snap anything of merit.
I used mini raviolis because I had them leftover but the recipe calls for tortellini. And make sure you whisk the cream cheese and broth fully together otherwise you end up with the little cream cheese dots like I did!
from Jo's Kitchen
Makes about 4 servings
2 14.5 ounce cans chicken broth
8 oz. frozen mini ravioli, tortellini, or other bite-sized filled pasta
4 ounces cream cheese (preferably chive)
1 can condensed tomato soup
Bring chicken broth to a boil in medium saucepan; add pasta and cook 5 minutes. Whisk together cream cheese and 1/3 cup hot broth in separate bowl; add back into saucepan. Add tomato soup and heat through.