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
- 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.
CONNECT WITH PLAIN CHICKEN