This creamy tomato and tortellini soup couldn’t be easier. With a few store-bought shortcuts, this meal is quick to prepare and easy to reheat in one pot or toss in a slow cooker for dinner later that night.
Preparation:
Cook:
Level: Easy
Ingredients
- 3 cans (Size 10 3/4 oz) Tomato Soup
- 2 cups Half half
- 2 cups Chicken broth
- 2 tablespoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 packet (9 oz size) Cheese Tortellini
- ½ cups Grated parmesan cheese
Preparation
In a large pot over medium heat, add the tomato soup, half and half, chicken broth, Italian seasoning, onion powder, garlic powder, salt and pepper. Bring to a gentle simmer.
Once boiling, place the tortellini in the soup. Bake according to package directions.
Once the tortellini are cooked, ladle the soup into bowls and garnish with Parmesan.
