Creamy Tomato Basil Tortellini Soup

DianeNJ's Note:

A rich creamy tomato soup with some tortellini to fill your tummy. Serve with some hot garlic bread! I just combined a few of my favorites from other recipes and added some parmesan it was a hit. Hope you enjoy it too!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• olive oil
• 2 garlic cloves (chopped)
• 1 small onion (chopped)
• 2 (15 ounce) cans diced fire-roasted tomatoes
• 2 (10 3/4 ounce) cans campbell's tomato soup
• 2 (10 ounce) cans milk (use soup can)
• 10 fresh basil leaves, chopped or 1 tablespoon dried basil
• 1 (14 1/2 ounce) can chicken broth
• 3 tablespoons Italian-style tomato paste
• 1/2 cup light cream or 1/2 cup half-and-half
• 1/4 cup grated parmesan cheese
• 1 (9 ounce) package cheese tortellini

Directions:

1. Coat soup pan with olive oil. Add onion and garlic and saute till soft.
2. Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
3. Add chicken broth and stir in tomato paste till blended.
4. Simmer for 20 minutes
5. Add light cream and parmesan cheese.
6. Add tortellini and cook till tender (at least 15 minutes).

Reviews

[Chris from Kansas]

This is great soup and very easy to make. We loved it and I can imagine making it with other small noodles or none at all. Thanks for posting!

[Chicagoland Chef du Jour]

A very good soup, perfectly seasoned using dried basil . I halved the recipe using only fired roasted tomatoes and no tomato paste, personal preference. I used gnocchi in place of tortellini. I blended until smooth with a stick blender. A great soup with a salad. Thanks for posting.