So I saw this Tomato Tortellini Soup pinned on Pinterest and thought it might be good for my bunco group that I'll be hosting in a week. Assuming that Hunkie wouldn't want any I got the stuff for 1/2 the recipe...it makes 10 servings. I was right, he didn't even want to try one bite nor did Lil' Hunkie! 1/2 recipe fed me for dinner and two lunches! Not bad. It is delicious and easy too! Just the perfect combo for bunco night! I'm thinking about adding salad and sandwiches....it's all about easy since there's 12 gals!
Here's the yummy recipe compliments of Taste of Home.
Tomato Tortellini Soup
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10 3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half and half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 cup shredded Parmesan cheese, optional
-Cook tortellini according to package directions.
-Meanwhile, in a Dutch oven, combine soup, broth, milk, cream, tomatoes and seasonings. Heat
through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Yield: 10 servings (2 1/2 quarts.)
*Notes: I used regular tomato soup and didn't add the 1/2 tsp salt. Also I had some julienne sun-dried tomatoes on hand already so used those. I did add some black pepper. Don't we all make adjustments to recipes? ☺
It was still great and I'm excited to add it to my recipe library!
See my Link Parties Page for where I'm linking to!!