Kristin Jones

Tomato Tortellini Soup

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The other day I saw this recipe on Pinterest. After reading it, it was all that I thought of the rest of the day, so I had to try it out! I added some alternatives and bought a few different ingredients but the original recipe is below. Enjoy!
Ingredients

  •   1 package (9 ounces) refrigerated cheese tortellini


  •   2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted


  •   2 cups vegetable broth


  •   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
  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. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).
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