2 (14 ounce) cans reduced-sodium chicken broth
1 (9 ounce) package of refrigerated tortellini
1 (8 ounce) tub cream cheese spread with chive and onion
1 can tomato soup
Fresh chives (optional)
In a medium sauce pan, bring broth to a boil. Add tortellini then reduce heat to simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of hot broth with the cream cheese spread. Whisk until smooth. Pour contents into sauce pan. Stir in tomato soup and heat through. Serve with fresh chives, if desired.
Recipe adapted from Better Homes and Gardens