Tomato Tortellini Soup
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska10 ServingsPrep/Total Time: 25 min.
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. Yield: 10 servings (2-1/2
- quarts).
Nutrition Facts: 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium,