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Egg Tortellini Soup Recipe

Ingredients

4 cups extra virgin olive oil

1 (6 ounce) can crushed tomatoes, chopped

1 (10 ounce) package frozen puff pastry, thawed

1 (8 ounce) can evaporated milk

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8 ounce) package frozen sliced mushrooms

4 cups cooked, diced sausage

1 (16 ounce) can cream cheese, softened

1/2 cup shredded mozzarella cheese

Directions

Heat 1/2 cup olive oil in a large saucepan over medium heat. Cook and stir tomatoes and puff pastry until crisp, stirring occasionally. Remove from heat. Stir in evaporated milk and cream of mushroom soup and place over medium heat, stirring occasionally. Cover and simmer 5 minutes.

To the tomato mixture add sausage, cream cheese, mozzarella cheese, sausage and cream cheese mixture. Cover mixture and simmer for 1 hour.