The soup was rich and creamy with a wonderful flavor. Some fresh basil would have made this soup super delish; if I'm able to, I will include that next time. For the veggie broth, I used Trader Joe's condensed broth packets. It was the first time I've used the veggie flavor, and it was very flavorful and rich-tasting. The original recipe calls for 9 oz of cheese tortellini, but I thought you could easily double that with no problems. I buy 19 oz. packages of tortellini, and I wished I had just thrown it all in! We ate this for dinner with these delish Parmesan Pull-Aparts.
Tomato Tortellini Soup
from Taste of Home
1 package (9-19 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 tablespoons tomato paste
2 cups reduced-sodium vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1/4 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon dried basil
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. Yield: 10 servings (2-1/2 quarts).
**This post and photos are property of http://dishingwithdish.blogspot.com/ **