Tomato Tortellini Soup
This creamy Tomato Tortellini Soup combines cheese tortellini with broth, sun dried tomatoes, and tomato soup, perfect for fall.
Equipment
- Stock Pot (5 qt)
- colander
- Spoon (Wooden)
- Ladle
- Soup Bowls
Ingredients
- 9 ounces frozen cheese tortellini
- 2 cans (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
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
Serving: 1bowlCalories: 263kcalCarbohydrates: 24gProtein: 12gFat: 14gSaturated Fat: 7gCholesterol: 45mgSodium: 668mgPotassium: 459mgFiber: 2gSugar: 7gVitamin A: 425IUVitamin C: 7mgCalcium: 267mgIron: 2mg
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