Ingredients
3 cups refrigerated cheese tortellini2 teaspoons minced garlic2 tablespoons canola oil1 envelope vegetable soup mix2 cups half-and-half cream1/4 cup minced fresh parsley1/4 cup shredded part-skim mozzarella cheese1/4 teaspoon pepper
Preparation
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet.
Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.
