I have a confession. I love canned tomato soup. I make it with milk so it is nice and creamy. It really hits the spot for me. I ran across this recipe on the internet and I knew I had to give it a try since it uses canned tomato soup as the base.
This is not your ordinary canned tomato soup. It is doctored up with chicken broth, half and half, cheese and plenty of spices. Best of all, it has cheese tortellini mixed in. It was absolutely delicious! It only took about 15 minutes to make. Just boil the tortellini while you get the soup going. Stir in the pasta and it is done! I served the soup with a piece of garlic toast. I highly suggest dipping the garlic toast in the soup- YUM!
Creamy Tomato Tortellini Soup
adapted from Taste of Home
serves 6-8
(Printable Recipe)
1 package (9 ounces) refrigerated whole wheat cheese tortellini
2 cans (10-3/4 ounces each) tomato soup
2 cups low-sodium chicken broth
2 cups half-and-half cream
1 tsp onion powder
1 1/2 tsp garlic powder
1 tsp dried basil
1/4 tsp salt
1/2 cup shredded Parmesan cheese
Cook tortellini according to package directions. Drain and set aside.
In a Dutch oven, combine the soup, broth, half and half and seasonings. Heat over medium heat for approximately 10 minutes, stirring frequently. Add tortellini to soup. Stir in cheese.
Sprinkle each serving with additional cheese if desired.
12 comments:
Madison grew up on canned soup and prefers it to our homemade versions with no doctoring allowed.
That's a great version with the healthier options.
Happy Thanksgiving,
Catch up with you next week.
This soup looks amazing!
I made this soup tonight and we loved it. I told my picky 17 year old daughter that it was Creamy Tortellini Soup she loved it and had seconds. She "hates" tomato soup. Well little does she know...
They said it is a make again soup. Soon.
Thank you!
CrazyBuzy - your daughter sounds like me! What she doesn't know won't hurt her :)
What an amazing addition to my comfort food list. Can't wait to try this out. I, like you, LOVE some good creamy tomato soup...with a grilled cheese of course LOL. (mouth is watering now)
I made Reeni's version which was way more complex but fabulous. I have to pin this one to try because it is way easier and looks delicious!!
This sounds wonderful! I can't wait to try it. Curious though, could you substitute milk for the half and half?
Lisa - you can sub milk for the half and half. It might not be as creamy, but it will still be great!
I made this tonight, and 2 of my kids who NEVER eat soup (and they are 6 and 13)ate it and LOVED it!!! I only 1-1/2 cups of half and half, so for the last 1/2 cup I used heavy cream!
I tried a recipe very similar to this earlier in the week. (Adapted from the same original recipe by Taste of Home). It had me using, along with everything in your recipe, 1 1/2 cups milk and 1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sun-dried tomato paste. It wasn't as creamy as I was expecting, so maybe it was because the milk was added. And the tomato paste was very thick; never thinned out. While I was stirring the soup in my pot, I just took out the "chunks" that I found and threw them in the trash. Next time, I'll think I'll try your version. I must say though, this soup is verrrry delicious.
I love eating toasted bread along with my favorite soup. I am currently looking for new soup recipe because I don’t like mushroom soup anymore. I’m glad I found this recipe.
-Sara Upton
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