Creamy Tortellini Soup

No one will even know this Creamy Tortellini Soup starts with a short cut! This soup is filled with creamy tomato flavor and the tortellini makes it nice and hearty.

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 435kcal

Author Deborah Harroun

Ingredients

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.
1 (9-oz) package refrigerated cheese tortellini
Meanwhile, in a large soup pot or dutch oven, melt the butter. Whisk in the flour and cook for a minute or two.
2 tablespoons butter, 2 tablespoons flour
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.
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, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1/2 teaspoon salt
Just before serving, add the tortellini and 1/2 cup of parmesan cheese. Cook until heated through.
1/2 cup shredded Parmesan cheese
Serve topped with additional parmesan, if desired.

Notes

Adapted from Taste of Home Casseroles, Slow Cooker and Soups

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition