Description
No one will even know this Tomato Tortellini Soup starts with a short cut! This soup is filled with tomato flavor and the tortellini makes it nice and hearty.
Scale
Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cans (10 3/4 oz each) reduced-sodium condensed tomato soup, undiluted
- 2 cups vegetable broth
- 2 cups milk
- 2 cups half-and-half
- 1/2 cup chopped oil-packed sun-dried tomatoes, drained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- additional Parmesan cheese, for serving
Instructions
- Cook the tortellini according to package directions. Drain and reserve.
- Meanwhile, in a Dutch oven or large soup pot, combine the soup, broth, milk, half and half, tomatoes, onion powder, garlic powder, basil and salt. Heat completely, stirring often.
- Carefully add the tortellini and the 1/2 cup Parmesan cheese. Serve topped with additional Parmesan, if desired.
Recipe Notes:
recipe source: Taste of Home Casseroles, Slow Cooker and Soups