Creamy Tomato Tortellini Soup

The first time I made this soup it was eaten up so fast, I didn’t get to take a picture of it. I also added about a tablespoon of pesto sauce that I got at Trader Joe’s. That made this soup extra delicious.

It starts off with 2 cans of tomato soup. People won’t even know you started off with that after you add in all the other ingredients. The chicken broth and half and half make this ten times better. I just dumped in the package of frozen tortellini into the boiling soup and waited until they floated to the top. Ok, I just don’t suggest dumping in the package of tortellini like I did, or else you’ll have boiling hot water splatter all over your shirt. Don’t wear white while making this soup either. ;) Sprinkle on parmesan cheese on top or serve with garlic bread.

Creamy Tomato Soup recipe from Plain Chicken

Creamy Tomato Tortellini Soup

Ingredients

  • 1 package frozen tortellini (9 oz )
  • 2 cans condensed tomato soup
  • 2 cups low sodium chicken broth
  • 2 cups half-and-half
  • 1 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/2 cup shredded parmesan cheese

Directions

Step 1

Cook tortellini according to package directions. Drain and set aside.
Step 2
In a Dutch oven, combine the soup, broth, half and half and seasonings. Heat over medium heat for approximately 10 minutes, stirring frequently. Add tortellini to soup. Stir in cheese.
Step 3
Sprinkle each serving with additional cheese if desired.

 

Comments

  1. H says

    I want to make this, this looks really good! I may have to go and pick up some frozen tortilini tonight at the store!

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