We are a huge soup family. Each and every one of us LOVES soup. I make soup all the time. When my boys were younger making soup was a great way to expand their taste buds and sneak in lots of veggies. Now its just become our thing, we all love soup. Since I make soup so often, I try to make a huge variety so we are not all bored of the same thing all the time. Recently I was finding myself in sort of a soup slump. I was making chicken soup all the time! Sure I change it up each time by varying the vegetables, pasta, rice, I even made chicken meatballs BUT it still was a lot of chicken soup. I really needed to change things up, I could tell my family was in need of something different. I decided this creamy tomato tortellini soup was about as different from chicken soup as I could get.
I have to admit for as much soup as I make, I think this was the first time I have made a tomato soup. I may have even been a wee bit afraid of what my kids would think of it, although their soup taste is very diverse. I have trained them well!! I definitely would define this recipe as EASY and the results were delicious!! I mean really delicious! My youngest son is already bugging me to make more. I finished the leftovers last night and was reminded again just how delicious this soup was. It reheated perfectly in the microwave so have no fear if you have leftovers.
- 2 Packages, 9 ounces Frozen Cheese Tortellini
- 3 Cans, 10 3/4 ounces Condensed Tomato Soup
- 3 Cups Vegetable Broth
- 3 Cups 2% Milk
- 3 Cups Half and Half Cream
- 1 TSP Onion Powder
- 1 TSP Garlic Powder
- 1 Cup Shredded Parmesan Cheese, save a bit to sprinkle on top
- Cook tortellini according to package directions. While tortellini is cooking, combine all of your other ingredients except the parmesan cheese in a large pot over medium to high heat. Heat well, stirring frequently to mix all the ingredients well. Drain the tortellini and carefully add to your soup. Stir in your cheese while still heating. Give the tortellini and cheese a few minutes to heat nicely and serve soup sprinkled with more cheese.
Adapted from Sandra Fick / Taste of Home Soups