TOMATO TORTELLINI SOUP
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
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2 cups low-fat milk
2 cups half and half
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
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.
Yield: 10 servings (2 1/2 quarts), each 1 cup (without additional cheese) with 245 calories, 11 grams fat, 42 mg cholesterol, 756 mg sodium, 27 grams carbohydrates, 2 grams fiber, 10 grams protein.
Taste of Home February/March 2010