Tomato Tortellini Soup
Rich and creamy tomato soup with cheese-filled tortellini and yummy italian spices! Even tomato-haters will love this soup!!
Servings:4 servings
Ingredients
- 1 teaspoon oil
- 1 red bell pepper, diced
- 2 teaspoons minced garlic
- 1 ½ cup chicken broth, (or vegetable broth)
- 2 cans condensed tomato soup
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic salt
- 2 cups half & half , (I used fat free)
- 1 tablespoon corn starch
- 1 pound cheese-filled tortellini, fresh or thawed
- ⅓ cup parmesan cheese, plus more for serving
Instructions
- Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant.
- Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout.
- Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.
Notes
Flavor tip: add a handful of finely chopped fresh basil!
Nutrition
Calories: 594 kcal, Carbohydrates: 83 g, Protein: 27 g, Fat: 18 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 61 mg, Sodium: 1848 mg, Potassium: 1155 mg, Fiber: 7 g, Sugar: 23 g, Vitamin A: 1794 IU, Vitamin C: 64 mg, Calcium: 448 mg, Iron: 5 mg