Creamy Tomato Tortellini Soup

Today’s soup may sound and look fancy, but is actually quite simple to make. ┬áNo one will ever guess you started this soup with some plain old cans of tomato soup. ┬áThis jazzed up version is sure to impress.

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Creamy Tomato Tortellini Soup
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 1 cups milk
  • 3 cups half-and-half cream
  • ½ cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese for garnish, optional
  1. Prepare the tortellini according to package directions.
  2. Meanwhile, in a stock pot, combine the soup, broth, milk, half-and-half, tomatoes and seasonings. Heat through, stirring frequently.
  3. Drain tortellini; carefully add to soup. Stir in ½ cup Parmesan cheese.
  4. Sprinkle each serving with additional cheese if desired. Serves 6-8.

Recipe adapted from Taste of Home.

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