Recipe of the Day: Tomato Tortellini Soup

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

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

This story was originally published March 7, 2016 at 5:38 AM.