Tomato Tortellini Soup
This creamy tomato tortellini soup is easy to make with canned soup, cheese tortellini, and half and half then topped with Parmesan and basil.
Ingredients
- 21 ounces condensed tomato soup (2 cans)
- 1-2 cups water
- 1 cup half and half
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 9-16 ounce package cheese tortellini
- S&P to taste
Optional: 2-3 cups baby spinach, freshly grated parmesan, chopped basil
Instructions
- In large pot or skillet, warm 21 ounces tomato soup, 1-2 cups water and 1 cup half and half over medium-heat. Add in 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder then simmer on low for 10 minutes.
- Add in tortellini and simmer another 10 minutes, or until cooked and tender. If adding 2-3 cups spinach, stir in and allow to cook for one minute.
- Ladle into bowls and add parmesan cheese and basil if desired. Enjoy while warm!
Notes
- I usually use a 9 ounce package of spinach and cheese tortellini. If you prefer more tortellini to soup, add in a 16 ounce package. If you prefer more soup, then add in 1/2 cup more water.
- If you'd like a creamier consistency, add in another 1/2 cup half and half or 1/2 cup grated parmesan cheese.
Nutrition
Calories: 302kcal, Carbohydrates: 43g, Protein: 11g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 693mg, Potassium: 732mg, Fiber: 3g, Sugar: 11g, Vitamin A: 638IU, Vitamin C: 16mg, Calcium: 145mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
