I really should temporarily rename this series “In Tonight’s Bowl…” since I’m on a liquid diet for another month and 2 weeks!
I’m kind of getting tired of Broccoli and Cheddar soups, so I thought I’d attempt something different tonight. This is Creamy Tomato Tortellini Soup from Love, Pomegranate House. It takes less than 30 minutes to fix and only has a handful of ingredients.
Creamy Tomato Tortellini Soup
1 package cheese tortellini (found in the frozen food section at the store)
2 cans condensed tomato soup, undiluted
2 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 (8 oz) can tomato sauce
1 tbsp tomato paste
½ tsp onion powder
1 tsp garlic powder
1 tsp basil
½ tsp salt
¾ cup shredded parmesan cheese, divided
1. Cook tortellini according to package directions, drain and set aside.
2. In a large pot, combine tomato soup, broth, milk, cream, tomato sauce, tomato paste and all seasonings. Heat thoroughly, stirring frequently.
3. Add in cooked tortellini.
4. Stir ½ cup cheese into soup, mixing while it melts to prevent sticking.
5. Sprinkle each serving with additional cheese if desired.
I may, or may not have eaten a piece of tortellini… please don’t tell my surgeon (if I did eat one, or possibly two, I was sure to chew them up really, really well).
This was absolutely delicious! It makes 8 servings, which were almost devoured completely by our family of 3, leaving very few left-overs. Talitha at Love, Pomegranate House also has recipes for Baked Potato Soup and Cheesy Potato & Corn Chowder on her site. I’ve never had chowder of any sort, so I may have to be adventurous and try that one! Click HERE to visit Love, Pomegranate House, or HERE for the Creamy Tomato Tortellini Soup recipe.
I go back to my surgeon tomorrow afternoon for a follow up… hopefully all is well and I can return to more normal activities. I’ll post an update after the appointment for those curious…hee hee!
Until next time…