Ingredients
Main Ingredients
- 9 ounces frozen cheese tortellini
- 2 (10.75 ounces each) cans tomato soup
- 2 cups chicken broth
- 2 cups milk (skim milk recommended)
- 2 cups half and half
- ½ cup sun dried tomatoes, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
Instructions
- Cook Tortellini: Cook the frozen cheese tortellini according to the package directions until tender but still firm. Drain and set aside carefully to avoid breaking the pasta.
- Heat Soup Base: In a large stock pot, combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir the mixture frequently over medium heat until it is thoroughly heated and all ingredients are well incorporated.
- Combine Tortellini and Soup: Carefully add the drained tortellini into the heated soup base. Stir gently to mix, ensuring the pasta is evenly distributed without breaking.
- Add Cheese and Serve: Stir in the grated Parmesan cheese until melted and blended into the soup. Serve hot, optionally sprinkling additional Parmesan cheese on top of each serving for extra flavor.
Notes
- Use skim milk and half and half for a lighter version or substitute with cream for extra richness.
- Sun dried tomatoes add a tangy depth, but you can substitute with fresh diced tomatoes if unavailable.
- Adjust salt to taste depending on the saltiness of your broth and tomato soup.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftover soup keeps well in the refrigerator for up to 3 days and reheats gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
