Metro-East Living

Recipe of the Day: Tomato Tortellini Soup

Tomato Tortellini Soup
Tomato Tortellini Soup Taste of Home


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

Branco Raiac, chef and co-owner of Flora's Italian Cafe on Hilton Head Island talks about the difference between food from his Romanian heritage and the Italian food that he loves to cook and serves in his restaurant.