Tortellini Soup

This recipe comes from the Taste of Home website:

-1 package (9 ounces) refrigerated cheese tortellini
-2 cans (10-3/4 ounces each)  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

This recipe makes 10 servings -- since I'm only cooking for two I cut the recipe in half and it made plenty.

Cook the tortellini according to the package directions.   

Combine the soup, vegetable broth, milk, cream, tomatoes and seasoning.

Make sure to use a large pot.

Stir the ingredients together and heat.

Once the tortellini is finished, drain the pasta water out.

Add the tortellini to the soup pot.

Add more cheese and serve.

This soup was awesome! It was hard to believe that the soup's base came out of a can, it was creamy and the flavor blended perfectly with the tortellini. I helped myself to seconds :)

None of the ingredients in this recipe were expensive which makes it perfect on a college budget. Also, it didn't take too long.

Although I halved the recipe, I did use a whole package of tortellini so there was a piece of tortellini in every bite.


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