Ingredients
Scale
- 9 oz (255 g) frozen cheese tortellini
- 2 cans (10.75 oz each or 305 g) tomato soup
- 2 cups (480 ml) chicken broth
- 2 cups (480 ml) milk (skim preferred)
- 2 cups (480 ml) half and half
- 1/2 cup (75 g) chopped sun-dried tomatoes
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) garlic powder
- 1 tsp (1 g) dried basil
- 1/2 tsp (3 g) salt
- 1/2 cup (50 g) shredded parmesan cheese (plus extra for garnish, optional)
Instructions
- In a large pot over medium heat, combine the tomato soup and chicken broth. Stir and bring to a simmer for about 5 minutes until heated through.
- Slowly whisk in the milk and half and half, allowing the mixture to heat but not boil, about 5 minutes more.
- Add the frozen tortellini, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir to combine.
- Continue to cook for an additional 8-10 minutes until the tortellini is cooked through and floats to the top. The soup should be creamy and fragrant.
- Stir in the shredded parmesan cheese just before serving, allowing it to melt into the soup.
- For a finishing touch, garnish with extra parmesan cheese if desired.
Notes
For a dairy-free option, substitute half and half and milk with plant-based alternatives. To make it vegan, use vegetable broth and omit the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian