Friday, November 22, 2013

Creamy Tomato and Tortellini Soup

I pinned this recipe over at year ago at Beyer Beware. This recipe is soooo simple, I have no idea why I waited so long to try it! With cooler weather arriving, this soup really hit the spot and will be repeated over and over this winter.

1 9 oz pkg refrigerated cheese tortellini
2 cans tomato soup (I used one 15.2 oz can and one 10.75 oz can but you could use two 10.75 oz cans)
2 cups chicken broth
3 cups heavy cream (you could also use milk or half-n-half)
1 14.5 oz can petite diced tomatoes
1 10 oz can chicken, drained
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 cup + shredded parmesan cheese
serrano pepper, chopped (optional)

Cook tortellini according to directions on pkg.
Meanwhile, combine the soup, broth, cream, tomatoes, chicken and seasonings.
Heat through, stirring often. Once tortellini is done, drain and stir into soup mixture. Stir in the 1/2 cup parmesan. Top individual servings with additional parmesan and chopped pepper if desired.
Serve and enjoy!

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6 comments:

  1. Lovely results from simple ingredients - fantastic, Terry. Cheers

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    Replies
    1. Destined to be a winter fav around here.

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  2. Yes...this would most definitely hit the spot. Yum!
    Thank you for linking, Terry. Happy Thanksgiving!

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    Replies
    1. Definitely hits the spot and so easy too.

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  3. perfect for a cold winter day. Thank you for sharing at the Thursday Favorite Things blog hop. ♥

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    Replies
    1. Love a good soup when it's cold and sometimes when it's not.

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