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I've been wanting to try this particular soup recipe for awhile. I found it in the Taste of Home magazine, and since the day I tore it out, I've said "Oh, I'll have to make that this week". Well, last night finally became "this week", and I decided to try it as something different for dinner. It's very easy to put together, so if you need to make dinner at the last minute, or you're just a little worn out from a long day, this is a good one to turn to.
Start by cooking your cheese tortellini (I used wheat; we love wheat pasta and that also happened to be all they had at the store)
according to the package directions (or if you are the Super Woman that I dream to be someday, cook your freshly-made cheese tortellini until ready)
and then drain the pasta
While the pasta is cooking, you can start on the rest of the soup. In a dutch oven or soup pot, mix together low-sodium tomato soup, 2% milk, half and half, vegetable broth, chopped oil-packed sun-dried tomatoes, onion powder, garlic powder, dried basil, and kosher salt
and heat over medium-low. Once the pasta has cooked and drained, add it to the soup mixture, along with some shredded Parmesan cheese. Once it's heated through, serve!
I garnished with a little fresh black pepper, some fresh basil from my container garden, and some grated (since I was out of shredded) Parmesan.
Here's the recipe:
1 (9oz) pkg. refrigerated cheese tortellini
2 cans low-sodium tomato soup
2 cups vegetable broth
2 cups 2% milk
2 cups half and half
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan, plus more for garnish
1) Cook tortellini according to package directions. Drain.
2) In soup pot, combine everything but the shredded Parmesan cheese and tortellini. Heat through.
3) Add cooked tortellini. Stir in the cheese. Sprinkle each serving with additional Parmesan cheese. Garnish with fresh basil leaves, if desired.
