Tortellini with Mushroom and Garlic Sauce

1 pkg. fresh or frozen tortellini

1 tbsp butter or margarine

1 small green pepper, cut into short strips

1 small red pepper, cut into short strips

1 can Campbell’s Cream of Mushroom and Garlic soup (This is getting hard to find. If you can’t find it, use regular Cream of Mushroom and add a tsp of minced garlic to the peppers in the frying pan.)

1/2 cup milk

Grated parmesan cheese

1. Cook the tortellini in boiling water according to directions on the package. Drain thoroughly and set aside.
2. In a medium frying pan, melt the butter and sauté the pepper strips about 3 minutes, until tender-crisp. 
3. In a bowl, whisk together the soup and milk. Add to the peppers in the frying pan and bring to boil. Reduce heat and simmer for 5 minutes. Add the tortellini to the frying pan and stir until well coated with the sauce and heated through. Sprinkle with parmesan cheese. Serves four. 

That is the basic recipe. Easy and delicious. You can add other veggies to the peppers in the frying pan – mushrooms, onions, sliced zucchini, broccoli are all good choices – if you want to boost your veggie intake.