TOMATO TORTELLINI SOUP
Ingredients:
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Directions:
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Yield: 10 servings (2-1/2 quarts).
That sounds delish! I usually make a more broth based tortellini soup. I think that I will add this one to the meal planning for next week. Thanks for sharing!
ReplyDeleteWow, that looks absolutely delicious. Thank you so much for sharing!
ReplyDeleteI bet the rich tomato flavor in this is amazing.
ReplyDelete