This creamy tomato tortellini soup combines cheese tortellini with chicken broth, sun-dried tomatoes, and a rich tomato soup base, making it the perfect cozy recipe for fall.
Ingredients
Produce
- • 1 tsp Basil, dried
- • 1 tsp Garlic powder
- • 1 tsp Onion powder
- • 1/2 cup Sun dried tomatoes
Canned Goods
- • 2 (10.75 ounces) tomato soup
- • 2 cups Chicken broth
Pasta & Grains
- • 9 oz Cheese tortellini, frozen
Baking & Spices
- • 1/2 tsp Salt
Dairy
- • 2 cups Half and half
- • 2 cups Milk
- • 1/2 cup Parmesan cheese
Directions for Creamy Tomato Tortellini Soup
- Sauté Aromatics:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add 1 small diced onion and 2 minced garlic cloves. Sauté until the onion becomes soft and translucent, about 3-4 minutes.
- Add Broth and Tomatoes:
- Stir in 4 cups of chicken broth, 1 can (14 oz) of tomato soup, and ½ cup of chopped sun-dried tomatoes (optional but adds great flavor).
- Bring the mixture to a simmer and cook for about 5 minutes to allow the flavors to meld.
- Cook the Tortellini:
- Add 1 package (about 10 oz) of cheese tortellini to the pot.
- Simmer for 5-7 minutes or until the tortellini are tender, stirring occasionally to prevent sticking.
- Add Cream and Seasonings:
- Reduce the heat to low and stir in 1 cup of heavy cream or half-and-half, making the soup creamy.
- Season with salt and pepper to taste, and add ½ teaspoon of dried basil or Italian seasoning for extra flavor.
- Garnish and Serve:
- Once the soup is heated through, ladle it into bowls and garnish with freshly grated Parmesan cheese and chopped fresh basil if desired.
Enjoy your comforting bowl of creamy tomato tortellini soup! Perfect for chilly days.
