Tomato Tortellini Soup
Source of Recipe
TOH website - Sandra Fick, Lincoln, NE
Recipe Introduction
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! Sandra Fick, Lincoln, NE
List of Ingredients
* 1 pkg (9 oz) refrigerated cheese tortellini
* 2 cans (10-3/4 oz ea) 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, optionalRecipe
Cook tortellini according to package directions.
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).
Nutrition Facts: 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium
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