- 1 (9 ounce) package Cheese Tortellini
- 1 (10.75 ounce) can Tomato Soup
- 1 1/2 cups Milk
- 2 tablespoons Truffle Olive Oil
- 1 (6 ounce) package Parmesan Cheese
- Preheat oven to 375 degrees.
- Place two heaping tablespoons of parmesan cheese onto a non-stick cookie sheet and place in oven for 10 minutes.
- Dump tomato soup, milk, and tortellinis into a medium sauce pan and mix.
- Place on medium heat on stovetop burner for 10 minutes.
- Serve soup garnished with truffle oil floating on top and Parmesan Krisps on side!