Make the best of frozen veggies and tortellini with this no-fuss recipe. If you’d like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin
Diana Lauhon of Minerva, Ohio modified a soup recipe to suit her family's tastes while taking advantage of convenience foods. "Once you brown the sausage, it's a snap to throw in the other ingredients and let them simmer. Frozen tortellini is added minutes before serving for a savory soup that tastes like you spent hours making it."
"This soup is fast, flavorful and good for you," reports Chris Snyder of Boulder, Colorado. Packaged cheese tortellini meets colorful summer squash, fresh spinach and shredded carrots in every eye-appealing bowl.
This soup is delicious, pretty and unbelievably fast to make. For a creamy variation, I sometimes substitute cream of mushroom soup for the French onion soup. If there are any leftovers, they taste even better the next day. - Marsha Farley, Bangor, Maine
Years ago, I found the idea for tortellini with peas and carrots in a magazine and added my own touches to it. Even my meat-lover husband and son enjoy this. If I'm really pressed for time, I'll skip the basil leaves. —Kari George, Ellicott City, Maryland
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
Chock-full of vegetables, beans and tortellini, this sensational soup is a fast fix when you have Nancy's starter mix on hand. Simply stir in four ingredients and simmer. Then slice a loaf of crusty bread, and dinner is served.