Every time frozen ravioli or tortellini is on sale I like to buy a few bags to keep in the freezer. Tortellini is delicious in all types of soups. If I feel a soup needs a little extra bulk I add in a handful of tortellini.
Since this tomato basil soup would be pretty simple otherwise I added a whole bunch of tortellini. The more the merrier right? And since you cheat a little bit with canned tomato soup this makes an easy weeknight dinner that comes together in less than 30 minutes with plenty of leftovers.
Although the name indicated creamy, it is on the thinner side consistency wise. For a thicker soup bring to a soft boil for a few minutes and then allow to simmer for about 45 minutes to an hour to allow some of the water to evaporate.
For an easy side make homemade garlic bread. Mix 1/3 cup melted butter, 2 tsp garlic powder, and 2 tsp chopped parsley. Slice a baguette in half and spoon the butter mixture on each side, close it back up, wrap in foil and bake 15 minutes on 350 degrees. Remove from the oven sprinkle with a mixture of mozzarella and parmesan cheese and bake open faced an additional 5-10 minutes.
- 1 pkg frozen tortellini
- 2 cans condensed tomato soup
- 2 cups chicken stock
- 2 cups milk
- 2 cups half and half
- 1 can diced tomatoes, drained
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp fresh basil, chopped
- ½ cup shredded parmesan cheese
- Cook tortellini according to package directions, set aside.
- In a large soup pot combine tomato soup, stock, milk, half and half, tomatoes, basil, and seasonings. Stir well.
- Allow to come to almost a boil and simmer 15-20 minutes to thicken. Stirring frequently.
- Mix in cheese and tortellini carefully.
- Simmer with tortellini 5-7 minutes to warm.
Adapted from Taste of Home