Tomato Tortellini Soup


It was 32 degrees outside & snowing when my brother and his girlfriend headed out to go canoeing & hiking this morning. Brrrrr . . . that is one cold date. But toasty tomato tortellini soup awaits them on their return. My friend, Kimmy, introduced this recipe to me &  if you like grilled cheese and tomato soup, you will love this creamy tomato-cheese combination 🙂


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half creamIMG_4209
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional



  • Cook tortellini according to package directions.
  • 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.Yields: 10 servings (2-1/2



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