Tomato Tortellini Soup Recipe
Tomato tortellini soup is a great meatless dish for this Autumn season. I love this recipe because it’s a wonderful combination of tomato soup and pasta, two of the things my family loves most.
Ingredients · Servings 8
- 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
Method · 30 min
- 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.
Tortellini soup is simple to make and is easily a favorite family recipe in our house. I like that I can make it up and eat it, or ahead of time and reheat it when we are ready to eat. I also like to make a meatless dish once a week that is still hearty and delicious. When I make this tomato tortellini soup I am also able to warm up from some of these cool days which is always a plus!
