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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Tomato Tortellini Soup Recipe

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This recipe for Creamy Tomato Tortellini Soup is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (9 ounces) refrigerated or frozen cheese tortellini
2 cans (10 3/4 oz. each) Healthy Request reduced sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups skim milk
2 cups fat free half and half cream
1/2-3/4 cup chopped oil-packed sun dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1-2 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional Parmesan if desired
Directions:
Directions:
Cook tortellini as package directs & set aside.

Meanwhile, in a pot, combine the soup, broth, milk, cream, tomatoes & seasonings. Heat through, stirring frequently. drain tortellini & carefully add to the soup. Stir in cheese and set on low for a couple of hours if desired. Sprinkle each serving with additional cheese if desired.

Please Note: You do NOT have to let it simmer for 2 hours. The longer a soup/stew simmers the more the flavors blend and taste. This soup is one of the exceptions. It can be fixed in 35-40 minutes and eaten right away and it still tastes fabulous!
Number Of Servings:
Number Of Servings:
10 heaping cups
Preparation Time:
Preparation Time:
35-40 mintues
Personal Notes:
Personal Notes:
This makes a lot of soup! I half the recipe for us. Also we are not huge fans of sun dried tomatoes so I left those out.

 

 

 

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