Tomato Tortellini Soup Recipe
This creamy tomato tortellini soup uses cheese tortellini in chicken broth with sun dried tomatoes and tomato soup, an ideal fall recipe.
Serving8 servings
Ingredients
- 9 ounces frozen cheese tortellini
- 2 (10.75 ounces) tomato soup
- 2 cup chicken broth
- 2 cup milk, we used skim
- 2 cup 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 Parmesan cheese
Instructions
- 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.
Notes
One of my favorite things to do for tomato tortellini 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. Recipe modified from Taste of Home.
Nutrition
Calories: 263 kcal · Carbohydrates: 24 g · Protein: 12 g · Fat: 14 g · Saturated Fat: 7 g · Cholesterol: 45 mg · Sodium: 668 mg · Potassium: 459 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 425 IU · Vitamin C: 7 mg · Calcium: 267 mg · Iron: 2 mg