Description
This creamy tomato tortellini soup is the perfect fall comfort food, combining tender cheese tortellini with a rich tomato base, sun dried tomatoes, and melted Parmesan. It’s quick, hearty, and sure to become a family favorite.
Ingredients
9 ounces frozen cheese tortellini
2 (10.75-ounce) cans tomato soup
2 cups chicken broth
2 cups milk (skim used)
2 cups half and half
½ cup sun dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese
Optional Equipment:
5-quart stock pot
Colander
Wooden spoon
Instructions
1. Cook tortellini according to package directions.
2. Meanwhile, in a large stock pot, combine the tomato soup, chicken broth, milk, half and half, sun dried tomatoes, onion powder, garlic powder, basil, and salt. Heat through, stirring frequently.
3. Drain tortellini and carefully add it to the soup.
4. Stir in the shredded Parmesan cheese until melted and smooth.
5. Serve hot, garnished with additional Parmesan if desired.
Notes
Use homemade chicken broth for added depth and flavor.
Substitute heavy cream for half and half if a richer soup is preferred.
Add fresh spinach or cooked chicken to make it a heartier meal.
For a vegetarian version, use vegetable broth in place of chicken broth.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 263
- Sugar: 7g
- Sodium: 668mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg