This recipe is one of the easiest soup recipes for as good as it tastes (there’s easy and just ok, and then there’s easy and tasty). This recipe has a high easy-to-taste ratio. Even my pickiest eaters loved it. Served with a tossed salad, some rolls, or during Lent maybe some dough pretzels, it’s nutritious and yummy.
Creamy Tomato Tortellini Soup
1 T. olive oil
2 cloves garlic, minced
2 (10 3/4 ounce) cans condensed tomato soup
2 cups milk
1 cup half and half
2 cups vegetable broth
1/2 t. onion powder
½ t. salt
½ t. pepper
1 t. Italian seasoning
1 (9-ounce) package refrigerated cheese-filled tortellini
grated Parmesan, and croutons for serving (optional)
Heat olive oil over medium heat in a medium soup pot. Add garlic and cook just until fragrant — don’t brown it. Add the tomato soup, milk, half and half, vegetable broth, and all the seasonings. Bring to a slow simmer. Taste and adjust seasoning if necessary. Once simmering, carefully drop in the tortellini and cook according to package instructions (probably about 7 – 10 minutes). Serve hot with Parmesan and croutons on top, if desired.
Copyright 2015 Barbara Stein.
Photo copyright 2015 Barbara Stein. All rights reserved.