Tomato Tortillini Soup & Biscuit Poppers

What to use ~

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tbsp garlic salt 
• 1/2 cup shredded cheese (any kind will work great in this recipe) 
• 1 1/2 cups water

What to do ~

• Preheat oven to 350°F.
• Grease mini muffin tin
• Sieve flour with baking powder, baking soda, and garlic salt.
• Add water, then mix.
• Fold in shredded cheese
• Spoon batter into prepared muffin cups.
• Bake approximately 12 min until golden brown.

What to use ~

• 2 whole Large Cloves Of Garlic Minced
• 2 Tablespoons Olive Oil
• 2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
• ½ cups Sun Dried Tomatoes, Chopped
• 1-½ cup Milk
• 2 cups Half-and-half
• 2 cups Chicken Stock
• 1 teaspoon Onion Powder
• 1 lb ground italian sausage (browned)
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 1 whole 9 Oz Package Of Cheese Filled Tortellini

What to do ~

• Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.  Brown the italian sausage.
• When the garlic and meat are done, add tomato soup, tomatoes, milk, half and half, chicken stock and onion powder. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions.
• After noodles are cooked, ladle soup into bowls and serve with biscuit poppers.



*this meal was prepared Sunday when the weather was stuck in the 60s and there was a steady drizzle of rain - perfect warm bowl of yumminess*