Because it was the day after the Thankgiving Day of over-indulgence, I eliminated the flour and cream opting for a lighter, brothier soup. It was exactly what we needed and everyone agreed it deserves a regular place on our winter menu.
That was a crowd-pleaser. Great taste and fairly easy to make. It's more soup like just when you eat it directly after making it, but if you put it away for leftovers and heat it up later, it comes out more like a tortellini with a creamy tomato sauce.