You are going to love how Fall tasting this soup is! It’s so satisfying and delicious. I love the sun-dried tomatoes and the creaminess…you would never guess it uses condensed soup! It’s great to throw together right before it’s time to eat. Enjoy!
Tomato Tortellini Soup–via Taste of HomeYield: 10 servings (2-1/2 quarts)
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
1)Cook tortellini according to package directions.
2)Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
3)Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.