TOMATO TORTELLINI SOUP CREAM CHEESE RECIPES

Name: Tomato Tortellini Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 1 package (9 ounces) refrigerated cheese tortellini; 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted; 2 cups vegetable broth; 2 cups 2% milk; 2 cups half-and-half cream; 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; 1/2 cup shredded Parmesan cheese; Additional shredded Parmesan cheese, optional

TOMATO TORTELLINI SOUP RECIPE: HOW TO MAKE IT

Tomato Tortellini Soup Recipe: How to Make It image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
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
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

Cook tortellini according to package directions., Meanwhile, in a Dutch oven, 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 additional cheese if desired.

Nutrition Facts : Calories 245 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 756mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

TOMATO BASIL TORTELLINI SOUP RECIPE: HOW TO MAKE IT

Tomato Basil Tortellini Soup Recipe: How to Make It image

When my family tried this soup, they all had to have seconds, and my husband is happy any time I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 40 minutes

Prep Time 25 minutes

Cook Time 06 hours 15 minutes

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes, undrained
1 carton (32 ounces) vegetable broth
1 tablespoon sugar
1 teaspoon dried basil
1 bay leaf
3 packages (9 ounces each) refrigerated cheese tortellini
3/4 cup half-and-half cream
Shredded Parmesan cheese and minced fresh basil

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve topped 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. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

Nutrition Facts : Calories 214 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 32g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 starch

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TOMATO BASIL TORTELLINI SOUP RECIPE: HOW TO MAKE IT

When my family tried this soup, they all had to have seconds, and my husband is happy any time I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio
From tasteofhome.com
Reviews 5
Total Time 06 hours 40 minutes
Category Lunch
Cuisine Europe, Italian
Calories 214 calories per serving

In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve topped 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. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

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