Emily's Creamy Tortellini Soup
"A creamy tortellini soup, perfect for a cold day and garlic bread (or a grilled cheese!) to dip into it! We use California Sun Dry Sun-Dried Tomatoes Julienne Cut with Herbs, Better than Bouillon Chicken Base and Barilla Collezione Three Cheese Tortellini (it's in the dry pasta section at our local Walmart). I've never experimented with other brands. We like a thicker soup, so we use between 6-8 cups of water. Feel free to add more to thin it out, if preferred. Make sure you taste and adjust seasoning, if you add additional water."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (525.6 g)
- Calories 244.8
- Total Fat - 14.9 g
- Saturated Fat - 8.9 g
- Cholesterol - 93.2 mg
- Sodium - 332.4 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 2.9 g
- Sugars - 5.8 g
- Protein - 16.1 g
- Calcium - 455.2 mg
- Iron - 2 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Chop the sun dried tomatoes and set aside.
Step 2
Sauté garlic with the oil in a large stock pot over medium heat until fragrant. Be sure to keep an eye on it so it doesn't get too brown or burnt (it doesn't take long!).
Step 3
When the garlic is done, add tomato paste, water, sugar, chicken base, onion powder, Italian seasoning, cayenne powder (if using), salt and pepper. Bring to a simmer.
Step 4
Once simmering, drop tortellini into the soup. Cook according to the package directions.
Step 5
When tortellini is to desired tenderness, turn off heat. Stir in half & half. Taste, adjust seasoning with salt and pepper.
Step 6
Ladle soup into bowls and top with Parmesan cheese and a sprinkle of parsley.
Tips
No special items needed.
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