Good Things Utah – Creamy Tomato Tortellini Soup
Yesterday I did a “Souper Bowl” cooking demo on Good Things Utah. (This is a post from 2013…sorry if you missed it!)
Thanks, Kim, for letting me borrow your jersey, and thanks, Jess, for letting me borrow your football plates!
This is a “souper” soup for a Super Bowl bash, or any other day of the year. It takes less than 30 minutes to make. Set out toppings such as olives, chopped pepperoni, shredded mozzarella or parmesan, chopped fresh herbs, or diced chicken, and let everyone customize their bowl.
CREAMY TOMATO TORTELLINI SOUP
2 (14 oz.) cans or 4 cups vegetable or chicken broth
1 (9 oz.) pkg. refrigerated cheese tortellini
1 (6 oz.) can tomato paste
1 (15 oz.) diced tomatoes
1 tsp. basil
1 Tbsp. dried chopped onions
1/4 cup chopped green or red bell pepper
1 Tbsp. sugar
1 tsp. garlic powder
1 cup milk
8 oz. cream cheese
Salt & pepper to taste
½ cup shredded cheddar or Parmesan
1. In a large pot, bring 2 14-ounce cans of chicken broth to a boil. Add a 9-ounce package of refrigerated tortellini to broth and cook 5 minutes. DON’T drain the broth.
2. Stir in a 6-ounce can of tomato paste and a 15-ounce can of petite-diced tomatoes. Then add basil, dried chopped onions, chopped green pepper, tablespoon sugar, and garlic powder. Stir in the milk.
3. Cut the cream cheese in several chunks and let the chunks melt into the simmering soup. Whisk until the cream cheese is thoroughly blended into the soup.
4. Let the soup simmer about 5 minutes more to allow flavors to blend. Add salt and pepper to taste. Set out toppings such as olives, chopped pepperoni, shredded mozzarella or parmesan, chopped fresh herbs, or diced chicken, and let everyone customize their bowl. Makes 6 1 1/2 cup servings.
2 (14 oz.) cans or 4 cups vegetable or chicken broth
1 (9 oz.) pkg. refrigerated cheese tortellini
1 (6 oz.) can tomato paste
1 (15 oz.) diced tomatoes
1 tsp. basil
1 Tbsp. dried chopped onions
1/4 cup chopped green or red bell pepper
1 Tbsp. sugar
1 tsp. garlic powder
1 cup milk
8 oz. cream cheese
Salt & pepper to taste
½ cup shredded cheddar or Parmesan
1. In a large pot, bring 2 14-ounce cans of chicken broth to a boil. Add a 9-ounce package of refrigerated tortellini to broth and cook 5 minutes. DON’T drain the broth.
2. Stir in a 6-ounce can of tomato paste and a 15-ounce can of petite-diced tomatoes. Then add basil, dried chopped onions, chopped green pepper, tablespoon sugar, and garlic powder. Stir in the milk.
3. Cut the cream cheese in several chunks and let the chunks melt into the simmering soup. Whisk until the cream cheese is thoroughly blended into the soup.
4. Let the soup simmer about 5 minutes more to allow flavors to blend. Add salt and pepper to taste. Set out toppings such as olives, chopped pepperoni, shredded mozzarella or parmesan, chopped fresh herbs, or diced chicken, and let everyone customize their bowl. Makes 6 1 1/2 cup servings.