Tomato Tortellini Soup Creamy (Print-Friendly Version)
A creamy blend of cheese tortellini, sun dried tomatoes, and Parmesan in a tomato broth.
# What You’ll Need to Make This:
01 -
255 grams frozen cheese tortellini
02 -
610 grams condensed tomato soup
03 -
480 millilitres chicken broth
04 -
480 millilitres skim milk
05 -
480 millilitres half and half cream
06 -
75 grams sun dried tomatoes
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried basil
10 -
0.5 teaspoon salt
11 -
50 grams shredded Parmesan cheese
# How to Prepare:
01 -
Cook cheese tortellini in a pot of boiling, salted water following package directions until al dente. Drain using a colander.
02 -
In a large stock pot, combine condensed tomato soup, chicken broth, skim milk, half and half, sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Heat over medium, stirring frequently, until the mixture is thoroughly warmed.
03 -
Gently add the drained tortellini to the hot tomato soup. Stir in shredded Parmesan cheese until melted and well incorporated.
04 -
Ladle soup into bowls and garnish each serving with extra Parmesan cheese as desired. Serve immediately.
# Extra Tips:
01 -
For a richer flavour, prepare homemade chicken broth ahead and use it as the soup base.