Sunday, March 08, 2015

Creamy Tomato Tortellini Soup




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

Directions

  • 1. Cook tortellini according to package directions.
  • 2. 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. Yield: 10 servings (2-1/2 quarts). 

Nutritional Facts

1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein. 
 

Read more: http://www.tasteofhome.com/recipes/tomato-tortellini-soup/print#ixzz3ToVwqk6h

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