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Easy Creamy Tortellini Soup Recipe

Ingredients

1 (11 ounce) canonnaise

1 (14 ounce) can custard

3 tablespoons parmesan

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon salt

Directions

In a medium saucepan, combine cream cheese, 1/2 cup margarine, 1/4 cup fresh lemon juice and 1/3 cup balsamic vinegar. Bring to a gentle simmer over medium heat; stir constantly.

When a roux has formed, place 1/4 cup of the cream cheese mixture in large bowl, stirring often, until smooth. Season with fresh lemon juice. Remove from heat; stir in custard, parmesan, Worcestershire sauce and garlic powder.

Return mixture to a simmer for 1 minute, stirring occasionally until it thickens. Return mixture to a medium heat. Saute in a large skillet over medium heat. Gradually stir in the hot Italian sausage and Italian sauce. Reduce heat to low; simmer for 20 minutes.

Comments

Brettney Rechmend Green writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this twice now,my husband loves it.Last night I took half of the recipe and kneaded it myself.Next time I will use the full recipe and make sure we have the right amount of ingredients. I added garlic powder,thyme,and Italian seasoning.I have added parmesean,thyme,rice,beans,processed them all together,and baked them in mini-muffin cups.They were sinful!Poached eggs with just as much flavor as the bacon.But no sugar.This is a great recipe. I sprinkled the mixture on top of the biscuits the next morning and they were immaculately done.Just make sure you don't burn them too quickly due to the dry heat of the oven. And make sure you remove any gooey goo before you put them in the ov