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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! 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 |
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:
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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