Tomato Tortellini Soup

Instant winner, folks! This soup was a cinch to make, and it tastes sophisticated enough for company! My picky kids all pronounced it “good,” which is an extra reason to love it at my house! ¬†It boasts a creamy tomato base, cheesy tortellini, and basil for seasoning. My husband couldn’t believe I had used fat-free half-and-half!

In all honesty, I don’t like tomatoes, and I don’t eat tomato soup, but I love this soup!! The milk and cream lightens the tomato taste, and it is perfectly paired with freshly grated Parmesan. My husband said he would probably be requesting it for his birthday dinner. Try it; you’ll love it, too!

  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cans (10-3/4 oz each) condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1`/2 cup Parmesan cheese, grated
  • Additional Parmesan cheese, optional
  • 1/2 cup chopped oil-packed sun-dried tomatoes, optional

1. Cook tortellini according to package directions.

2. In a large pot, combine soup, broth, cream, tomatoes (if desired), and seasonings. Heat through, stirring often.

3. Drain tortellini; add to soup. Stir in cheese. Sprinkle each serving with additional cheese, if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

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