Tomato Tortellini Soup

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 cup Sun-dried tomatoes, oil packed

• Canned Goods

  • 2 cans (10-3/4 ounces each reduced-sodium condensed tomato soup, reduced-sodium condensed
  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 package Cheese tortellini, refrigerated

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 2 cups 2% milk
  • 2 cups Half-and-half cream
  • 1/2 cup Parmesan cheese
  • 1 Parmesan cheese

Found on tasteofhome.com

Description

Ingredients

• 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
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 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

Directions

• Directions 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). Originally published as Tomato Tortellini Soup in Taste of Home February/March 2010, p50 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition