This soup got lots of great reviews online, so I tried it this week. It’s really good! And super easy! And fast! It doesn’t taste like canned soup was used at all. I actually used twice the amount of tortellini it calls for with no problems. I left out the sun-dried tomatoes. I’ve decided they are off the list. I never really liked them. Toby ate several bowls of this, and Liam ate two bowls as well! PS: I ate the last leftover bowl of this yesterday for lunch with a grilled cheese sandwich. Now THAT was good.
Tomato Tortellini Soup
time needed: 25 minutes
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk (I used Silk plain lite)
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes (I omitted)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).