When I think of iconic food brands in America I think of two names. Coca-Cola, Twinkies and Campbell’s Soup.
Summer is gone and season is on. For a quick, tummy warming soup fix I like to reach in the pantry and pull out a can of Campbell’s. Grab a Campbell’s Chunky Clam Chowder and add a tablespoon of dry sherry, a little garlic salt, fresh cut parsley and toss in some oyster crackers. Or sometimes I’ll just grab a can of Campbell’s Tomato Soup and make a grilled cheese. Mmm, mmm…good.
But sometimes the soup out of a can just doesn’t cut it. Sometimes I need a soup that is a little more upscale and despite Campbell’s gazillion varieties of soup, they just aren’t making it for me.
I mean Campbell’s started out in 1869 with simple soups, but today they make “Plum Organic Baby food”, Boathouse Farms Carrot Juice, Pace salsa, Prego, and even Pepperidge Farm Goldfish. Oh, and by the way, don’t forget Campbell’s V-8 Juice, a staple in my Bloody Mary’s.
They also make the fun Chicken & Stars, Alphabet Soup and a line of Wolfgang Puck soups that include broth, stock and a bunch of other over-priced soup products.
So if you want to jazz up the famous red and white can and impress friends and family check out the list for some exciting takes on some old classics.
Happy soup slurping everybody.Ingredients
- 1 Tbs. Olive Oil
- ½ Cup Minced Onion
- 1 Clove Garlic, Smashed and Minced
- 1 Stalk Lemongrass, Trimmed and Sliced
- 1 Can Campbell's Tomato Soup
- 1 Soup Can Milk
- 1 Tbs. Sherry
- 9 Oz. Fresh Cheese Tortellini
- Sea Salt/Freshly Ground Black Pepper
- 4-5 Tbs. Fresh Grated Parmesan Cheese
Directions
- 1In a soup pot heat olive oil and add onion, garlic and lemon grass. Sauté until soft and add condensed soup and milk.
- 2Bring to a boil, add tortellini and reduce to simmer. Season and simmer until tortellini is done.
- 3Top with cheese before serving.
