Description
A comforting and creamy tomato tortellini soup perfect for a cozy meal.
Ingredients
Scale
- 1 (9-oz) package refrigerated cheese tortellini
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 cups milk
- 2 cups half and half
- 2 (10 3/4 oz each) cans condensed tomato soup
- 1/2 cup chopped oil-packed sun-dried tomatoes (drained)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese (plus more for serving)
Instructions
- Bring a large pot of water to a boil. Add the tortellini and cook according to the package directions. Drain and reserve.
- Meanwhile, in a large soup pot or dutch oven, melt the butter. Whisk in the flour and cook for a minute or two.
- Slowly whisk in the vegetable broth, followed by the milk and the half and half. Add the tomato soup, sun-dried tomatoes, onion powder, garlic powder, basil, and salt. Heat completely, stirring often.
- Just before serving, add the tortellini and 1/2 cup of parmesan cheese. Cook until heated through.
- Serve topped with additional parmesan, if desired.
Notes
- This recipe can be customized with additional vegetables or proteins.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg