Tomato Tortellini Soup

Total Time Prep/Total Time: 25 min.

Yield 10 servings (2-1/2 quarts)

Warm up with a bowl of creamy tomato tortellini soup. Made with store-bought cheese tortellini, vegetable broth, dairy and sun-dried tomatoes, it's a cozy meal-in-a-bowl any day of the week.

Ingredients

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

Directions

Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Nutrition Facts

1 cup: 245 calories, 11g fat (6g saturated fat), 42mg cholesterol, 756mg sodium, 27g carbohydrate (10g sugars, 2g fiber), 10g protein.

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska

Recipe Creator