Tortellini Tomato Soup

This is a creamy tomato basil soup with lots of yummy cheese tortellinis added.  It is delicious with a crispy bread on the side. 

I was first hesitant to make this soup because I am not a fan of canned tomato soup, but this is a great recipe.  You just add everything to the pot and heat through--easy.  

I've made a few minor changes, but you can view original recipe here   
 

Tortellini Tomato Soup

Makes one large pot of soup, but can easily be halved.

Ingredients

1 pkg. 20 oz. refrigerated cheese tortellini (I use almost the whole bag...saving 1-2 servings)

2 cans (10 oz.) tomato soup

2 cups chicken broth

*4 cups milk

1/2 cup chopped oil packed sun-dried tomatoes

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried basil

salt and pepper to taste

1 cup shredded mozzarella cheese

shredded mozzarella or Parmesan cheese (for topping)

Directions

Cook tortellini according to package directions.  Drain well.

In a large soup pot, combine soup, broth, milk, tomatoes and seasonings.  Heat through, stirring frequently. Remove 1/2 cup of soup and whisk in 1 tablespoon cornstarch.  Put cornstarch mixture back into pot and turn heat to med high so the soup can thicken a bit.  Add tortellini and cheese.  

When cheese is melted serve immediately and sprinkle parmesan or mozzarella cheese over the top. 

*Original recipe calls for 2 cups milk and 2 cups half and half.  If you add the half and half, skip the instruction to add cornstarch to soup.