Tomato Tortellini Soup Recipe
Our tomato tortellini soup is the perfect recipe for Fall weather. It is the best soup recipe to make if you enjoy creamy, tomato, and pasta goodness.
Medium Sized Pot
- 9 ounces frozen cheese tortellini
- 2 (10.75 ounces) tomato soup
- 2 cups chicken broth
- 2 cups milk we used skim
- 2 cups half and half
- ½ cup sun dried tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ cup shredded Parmesan cheese
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.
One of my favorite things to do for chicken noodle soup and a lot of our other soup recipes is to make homemade chicken broth from scratch and use the chicken broth in later recipes.
Calories: 263kcal | Carbohydrates: 24g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 668mg | Potassium: 459mg | Fiber: 2g | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 7mg | Calcium: 267mg | Iron: 2mg