Friday, October 21, 2011

Tomato Basil Tortellini Soup

I have a confession to make...I have never liked tomato soup!  But when my sister, Bonny, told me about this Tomato Basil Soup she made and loooved it, (she also has never liked tomato soup) I thought I should try it.  I made this for Sunday dinner for the very last session of General Conference (I also made my Chicken Salad Croissants recipe but, this will be the last recipe I'll add from that weekend).  This fed my 2 boys, me and my hubby and his brother and wife, w/ left overs for dinner the next night!  (I was worried about it not being enough.)  I tried Bonny's suggestion, and served it w/ grilled cheese sandwiches made on thick french bread slices.  So good!  My husband even had me make it again the following weekend for lunch (he's a huge tomato soup fan).  We decided to leave out the tortellini that time, and you know what?  I think I actually liked it even better w/o!   Try it both ways and see what you think.

While cooking the tortellini, in a separate pot throw everything, but the cheese, together.

Mix and heat through.

Drain the noodles and carefully add into soup. The cheapest refrigerated tortellini I was able to find was as Costco (they're colored).  You get double the amount of tortellini for the same price as you would pay at the grocery store for 1/2 the amount. Around $7. I'm freezing the extra tortellini, there's a ton. 

Stir in cheese and simmer.

Serve sprinkled w/ extra cheese w/ grilled cheese sandwiches! (I promise my sandwich was not burned, it's just a dark background.)  Yum.

Tomato Basil Tortellini Soup
10 ServingsPrep/Total Time: 25 min.

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 (I left this out, not a huge fan)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a 6 qt pot, combine the 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.  Enjoy!

Nutrition Facts: 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium (I thought I'd add this just b/c it was on the recipe, I like to know!)

Update: If you choose not to add the tortellini, it's ok!  It tastes even more amazing!


Preds Girl said...

This looks so good! Thanks for sharing! (I added it to pinterest. :-)

Brittany said...

Thanks! Let me know if you try it, I think it is so good.

Kelly said...

Hey Brittany! Your blog inspires me. I need to start one as well but am having a good time making up excuses of why I can't :) Like you I don't like tomato soup either but I love tomatoes. Well long story short my neighbor brought me over a couple of bags of tomatoes from her garden and I found this recipe from one of my favorites cooks.

I don't use the fresh Basil because its so expensive. So I use about 1 T. of dried basil and about the same of Oregano. Let me tell you its great with grilled cheese, on its own, or even over pasta. Let me know if you try it. Happy Thanksgiving and keep on cookin :)

Brittany said...

Kelly! Thanks for all the great comments :) And thanks for sharing your recipe! I have pinned in on pinterest and will make it sometime. It does sound really good. And I love the idea to have it over pasta, yum! If you do start a blog, do share! I'd love to check it out.