I started making Tortellini Soup in college, and now it is one of the first soups I make every fall and one of the last I make every spring. This is one of the easiest meals I can make, it goes together really quickly, and the whole family loves it. This soup makes a meal when served with warm bread, or a fancy soup course for a meal of chicken or steak. Tortellini Soup reheats well, and it is great for picnics and outdoor meals because it retains its heat for a long time.
Total Time: 30 min Serves: 4 main course 8 appetizer
- 1 package (20 oz) Tortellini pasta
- 4 cans (10 3/4 oz) Condensed Tomato Soup
- 2 cans (14 oz) Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Italian Seasoning
- Pepper, to taste
- 2 cups Italian cheese, grated (one pre-packaged bag)
- 3 cups Milk (or two soup cans full)
Put medium pot of water on to boil.
In large pot stir together tomato soup, chicken stock and seasonings. Bring to a boil.
When water in medium sized pot is boiling add tortellini and cook until all the tortellini's float.
Add cheese to soup, stirring to combine.
Reduce heat to low, add milk and cooked tortellini to soup, and stir to combine.
Check for seasoning and serve with grated cheese on top.
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