Tomato Ravioli Soup

This is the first meal I made in our new home! I have missed cooking SO much. I swear, if you would have told me a year ago that I would get sick of eating take out I would have said NO WAY. But.. it happened. We should officially be moved in soon so I will be back to cooking regularly.

Anyways, I saw this recipe for tomato ravioli soup a couple days ago and have been dying to try it since. It was awesome! I really liked it and it was the perfect thing to make since we have been having FREEZING weather lately. Also, it cooked fast while I was painting so that was exciting. This soup was a winner and I will be making it again without a doubt.


Ingredients:
2 14.5 ounce cans chicken broth
8 oz. frozen mini ravioli, tortellini, or other bite-sized filled pasta
4 ounces cream cheese (I used 3 ounces because it's all I had)
1 can condensed tomato soup

Directions:
Bring chicken broth to a boil in medium saucepan; add pasta and cook 5 minutes. Whisk together cream cheese and 1/3 cup hot broth in separate bowl; add back into saucepan. Add tomato soup and heat through.