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.
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5 comments:
Yum, I'm actually planning to make a big pot of this over the weekend for lunches and I've been looking for a recipe. I'll have to try this out!
This is a great idea. Do you think it would work with the neufachtel (LOL, no idea how to spell that one) cheese? The 1/3 fat cream cheese? I use it in most dips and it works pretty well.
@ mrs. in may - Absolutely it would work with the lower fat cream cheese. Just make sure to REALLY whisk it together or it might get a little grainy since there is not as much fat holding it together.
yum what a great idea! I like the addition of chicken broth, I bet that adds a lot of great flavor (as opposed to using something like milk)
super yum!
yum! I plan on making this as soon as possible- it looks great!
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