Thursday, September 15, 2011

Tomato Tortellini Soup

From Taste of Home.
Your company will think you slaved all day on this creamy comforting soup. I used tthe regular soup and whole milk.
  • 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

  • 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).

1 comment:

myitaliansmorgasbord said...

I am sure it tastes fantastic! the creaminess is mouth-watering. love your new profile picture. very much the way I see you. radiant.

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