-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.
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.