My youngest daughter named this meal as she watched it being made. Her words were .. " so this is just jazzed up tomato soup huh." Well yes, love of my life, if you need to put it so bluntly. :P So much for me trying to save them from a boring plain soup dinner. LOL! It was yummy, filling and perfect for the 50 degree night we had and that is what counts. Hope you enjoy this easy meal that looks like it was slaved over.
Tomato and Tortellini Soup
Ingredients
- 1 package cheese tortellini
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 4 cups chicken broth
- 2 cups 2% milk
- 1 can fire roasted tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons Italian seasoning
- 1/2 teaspoon salt
Slurry
- 1/2 cup flower
- 1 cup water
Add flour to water and mix well or add to a shaker bottle and shake till mixed.
Directions
- Thaw tortellini if you have had it in the freezer either in Microwave or letting it sit in fridge for awhile before cooking.
- In a Dutch oven, combine the soup, broth, milk, tomatoes and seasonings. Heat to a simmer for 15 minutes, stirring frequently.
- Add slurry at this time if you desire a thicker soup. You DO NOT have to add the slurry. Stir for 2 min to insure it has mixed into soup and is not setting on bottom of pan.
- Add thawed tortellini carefully. Cook for 10 min or until they have heated through.
Can serve with shredded cheese on top.
Yield: 10 servings
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