Description

This creamy tomato tortellini soup uses cheese tortellini in chicken broth with sun dried tomatoes and tomato soup—an ideal fall recipe that’s quick, hearty, and comforting.

Ingredients

9 ounces frozen cheese tortellini

2 (10.75 ounces) cans tomato soup

2 cups chicken broth

2 cups milk (skim used)

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

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Instructions

1. Cook tortellini according to package directions.

2. Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes, and seasonings.

3. Heat through, stirring frequently.

4. Drain tortellini and carefully add to soup.

5. Stir in cheese.

6. Sprinkle each serving with additional cheese if desired.

Notes

For extra depth of flavor, use homemade chicken broth if available. This soup pairs perfectly with garlic bread or a side salad for a complete meal. Adapted from a Taste of Home recipe.