Wednesday, January 7, 2015

Tomato Tortellini Soup

It's always fun to try out a new recipe, and it is most fun to try one out that is a "keeper" - one that will stay with my growing collection of recipes! This is one that I tried out last week for lunch on New Year's Day, and one that I will be keeping with my favorites!

Soup is such a comfort food, and it was a good choice for the restful, relaxing first day of 2015. Easy to make, and very delicious! I had to hunt a bit for the sun-dried tomatoes, as I had never purchased those before. Always fun to try new things in the kitchen ...

Print Recipe

Tomato Tortellini Soup

Course: Soup
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Serves: 8


  • 1 9 oz pkg. cheese tortellini refrigerated or frozen
  • 2 cans tomato soup undiluted
  • 2 cups chicken broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1/2 cup oil-packed sun-dried tomatoes chopped
  • 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. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
  3. Yield: 8 servings (2-1/2 quarts).

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