Make the tomato and basil tortellini soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a boil over medium-high heat. Add the tortellini and cook until tender, about 6 minutes. Remove the pot from the heat and stir in the chopped basil.
Ladle the soup into serving bowls and garnish with more basil and grated Parmesan.
Make the spicy garlic tomato soup: Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and fry, stirring constantly, until it begins to turn golden brown, about 4 minutes. With a slotted spoon, transfer the garlic to a paper towel–lined plate to drain.
Add the chili flakes to the remaining oil and continue cooking, stirring frequently until fragrant, about 2 minutes. Remove all but 1 teaspoon of the chili oil from the pot, reserving the excess oil.
Add the Pacific Foods® Organic Creamy Tomato Soup to the pot and bring to a simmer over medium heat.
Ladle the soup into serving bowls and top with the reserved chili oil and garlic chips.
Make the grilled cheese crouton tomato soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a simmer over medium-heat.
Meanwhile, spread ½ tablespoon softened butter over one side of each slice of bread. With the buttered side facing out, layer 2 slices of cheddar and ¼ cup shredded Parmesan on 2 slices of bread, then top with the remaining bread, buttered side out.
In a large pan over medium heat, toast the sandwiches, buttered side down, until golden brown, about 3 minutes. Flip and repeat on the other side, placing a heavy skillet on top to press the sandwiches, until the cheese is completely melted, about 3 minutes. Remove the sandwiches from the pan and let cool for 1 minute. Trim the crust from each sandwich and cut the sandwiches into 1-inch cubes.
Ladle the soup into serving bowls and top with the grilled cheese croutons.
Spring is here!
This season, we have tons of easy and delicious favorites to share.