Creamy Tomato Tortellini Soup with Parmesan Frico

Well, good morning, to you all!

Today I am on the road …. 3 days checking out colleges & universities with my 10 year old & his classmates ….

… yes, you heard it right …. my 10 year old is checking out colleges.

Little Peanut is attending a private school and as a part of it the students get to visit colleges & universities before they start high school.

The reason behind it is to show kids what’s out there …. what they can expect after high school…. and to help them pick the right high school courses.

It does make sense on certain level & I am very grateful for the education my child is receiving, but I am checking out universities with my 10 year old.

I am enough stressed about my Hormone Boy being allowed to take driving test in 10 short days & leaving for college in 2 years.

Little Peanut is my baby & I am so not ready to think about him leaving mama’s nest.

So, I am on the road with LP, but before I left I had to make sure that HB has enough food till I get back.

I got a list of foods he would like me to leave for him …. one of them was his all time favorite CREAMY TOMATO TORTELLINI SOUP with PARMESAN FRICO.

My sister is staying over, but her idea of cooking is opening a box of cereal or heating up can of soup.

I love her dearly, but domestic diva she is not.

I know HB won’t be eating the healthiest foods while under the care of his aunt so making him big pot of  CREAMY TOMATO TORTELLINI SOUP and batch of  PARMESAN FRICOS guarantees me that he will have something nutritious while I am gone.

CREAMY TOMATO TORTELLINI SOUP with PARMESAN FRICO

…. and for all of you who would like to try HB’s favorite CREAMY TOMATO TORTELLINI SOUP with PARMESAN FRICO here is the simple recipe ….

Ingredients:

• 2 Tbsp Butter
• 1 Onion (small, finely chopped)
• 2 Tbsp Flour
• 1 can Tomato Paste (13 fl oz)
• 4L Water (you can use 1L vegetable stock + 3 L water)
• 2 Bay Leaves
• 2 Cloves Garlic
• Salt
• Pepper
• 1 Tbsp Sugar
• 1/2 cup Half & Half
• 1 pkg Beef Tortellini

• 1 1/2 cups Grated Parmesan Cheese
• 1 tsp Flour
• Pepper

STEP 1:  Preheat oven to 375º F.

STEP 2: Mix together Parmesan cheese, flour and pepper.

STEP 3: Line cookie sheet with parchment paper.

STEP 4: Make tablespoon-sized mounds of  Parmesan cheese mixture about 4″ apart &  spread out the mounds  into 3″-4″ rounds.

STEP 5: Bake 4 to 5 minutes  or until the cheese is melted & golden.

STEP 6: Move onto cooling with parchment paper.

 

 

 

Creamy Tomato Tortellini Soup with Parmesan Frico

 

 

Don’t forget …. Keep Smiling …. Keep Cooking!

 

 

 

 

This recipe is linked to:

MANIC MONDAY @ Bobbi’s Kozy Kitchen