WKYT - Chef Walter - Recipes

Easy Tomato Tortellini Soup Friday, February 26, 2010


1 9 oz pkg refrigerated cheese tortellini (in the dairy case)
2 cans condensed tomato soup
2 cups vegetable broth
4 cups low fat milk
1/2 cup oil packed sun-dried tomatoes, chopped
salt and pepper to taste
1 TBSP fresh basil, cut into a fine chiffonade
1/2 cup shredded Parmesan cheese plus cheese to garnish


Cook tortellini according to pkg directions. In a heavy pan, combine soup, broth, milk, tomatoes and seasoning. Heat through. Drain tortellini and carefully stir into soup with 1/2 cup cheese. Stir in basil. Serve hot, but do not bring back to a boil. Pass additional cheese to be sprinkled on each serving if desired.


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