Meatless Friday: Creamy Tomato Tortellini Soup

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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.

Copyright 2015 Barbara Stein. All rights reserved.

Copyright 2015 Barbara Stein. All rights reserved.

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.

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Barbara Stein.
Photo copyright 2015 Barbara Stein. All rights reserved.

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