Tomato Tortellini Soup

• Posted on February 7, 2013
• 8 Comments

 

This has been an absolutely FREEZING winter in Utah! 

The roads have been like an ice rink for the past few weeks and it has been so incredibly cold. I find myself pinning all kinds of warm vacation spots on Pinterest and dreaming about being there.

Tomato Tortellini Soup
Ingredients:
1 (9 oz) package frozen or refrigerated cheese tortellini
2 cans (10.75 oz each) condensed tomato soup
2 cups chicken broth
2 cups milk (I used skim)
2 cups half and half (I used fat-free)
1/2 cup chopped oil-packed sun-dried tomatoes (found near the canned tomatoes at the grocery store)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions:
Cook tortellini according to package directions.
Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Makes about 8 servings.

Recipe source: Taste of Home

Serve with our 30 Minute Dinner Rolls for a delicious side dish!