How to Prepare Speedy Tomato Tortellini Soup

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tomato tortellini soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cook tortellini according to package directions. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Drain tortellini; carefully add to soup. Melt the butter in a Dutch oven over medium heat.

Tomato Tortellini Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Tomato Tortellini Soup is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have tomato tortellini soup using 12 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Tortellini Soup:

1. Prepare soup
2. Get 1 packages cheese tortellini
3. Get 2 can condensed tomato soup
4. Get 2 cup vegetable broth
5. Make ready 1 cup milk
6. Take 2 cup half and half cream
7. Take 1/2 cup chopped oil packed sun-dried tomatoes
8. Take 1 tsp onion powder
9. Make ready 1 tsp garlic powder
10. Prepare 1 tsp dried basil
11. Prepare 1/2 tsp black pepper
12. Prepare 1/2 cup shredded parmesan cheese

Seasonings- A mixture of salt, pepper, Italian seasonings, basil, and oregano. To make this easy tortellini soup recipe: Combine all of the tomato soup ingredients in a saucepan. Reduce heat to low; stir in cream until heated through. Serve with Parmesan cheese and basil.

Steps to make Tomato Tortellini Soup:

1. Cook tortellini according to package directions.
2. In a large pot 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 cheese if desired.

Reduce heat to low; stir in cream until heated through. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Coat soup pan with olive oil.

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