Tomato Tortellini Soup

Name: Tomato Tortellini Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, Italian
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 10 servings (2-1/2 quarts).

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

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

1. Cook tortellini according to package directions.
2. 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.

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