Tomato Tortellini Soup
A warm and comforting tomato soup with tortellini is a hearty, filling soup perfect for a cold day.
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Servings: 6 servings
Ingredients
- 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 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 cup shredded Parmesan cheese, plus extra for topping
- 1 9 oz package refrigerated cheese tortellini
- sliced fresh basil leaves for topping, optional
Instructions
- Combine the tomato soup, broth, milk, half and half, and seasonings in a stock pot over medium-high heat. Stir to combine and bring to a simmer. Reduce heat to keep at a simmer (not boiling), and add the tortellini. Cook until tender, about 9 minutes.
- Stir in cheese, taste and add salt and pepper, if needed.
- Serve topped with extra parmesan and basil, if desired!
Notes
If you want to add some protein to this soup - add a couple of cooked, cubed or shredded chicken breasts in when you add the tortellini!
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