Tomato Tortellini Soup

8 Mar


OK, just one more soup recipe this winter and I’m done.  This is actually just a stir-together recipe and takes very little time and very little skill, but it is really tasty!  There’s no shame in a quick stir-together!  Many times, in a busy family, time is the most precious commodity.  I made this soup one night this past week after being at school all day, staying after for choir practice, then for track practice, stopping by the grocery store, then home to a hungry family.  One of the nicest things about this soup is that it can be ready in about 30 minutes, and there’s nothing wrong with that!!


1 pkg. (9 oz.) refrigerated cheese tortellini

2 cans 10 3/4 oz size (or one family size can) condensed cream of tomato soup

2 cups vegetable broth (may also use chicken broth)

2 cups milk

2 cups half-and-half

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

salt to taste (you may not need any)

1/2 cup shredded Parmesan

additional Parmesan for garnish


Cook tortellini in boiling salted water according to the directions on the package.


Meanwhile, in a large pot, combine the soup, broth, milk, half-and-half, and seasonings.





Heat, and stir occasionally to combine until it is brought to serving temperature.  When tortellini is done, drain, and gently stir into soup.


Ladle into soup bowls and top with shredded Parmesan cheese.




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