Ingredients

• 2  14-ounce cans reduced-sodium chicken broth or vegetable broth
• 1  9-ounce package refrigerated tortellini
• 1/2  of an 8-ounce tub cream cheese spread with chive and onion
• 1  10.75- or 11-ounce can condensed tomato or tomato bisque soup
•   Snipped fresh chives (optional)
•  

Directions

1. In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.