A Great Fall Soup! Creamy Sun-Dried Tomato Tortellini

Yes, the soup season has graced us with its presence! Now that the weather is much cooler, I have found myself back in the kitchen ready to cook hot and flavorful things – mostly soup! I thought I would share one of my favorite fall soup recipes with all of you.

Soup is great because you can make a lot at once. If you are having people over, a big pot of hot soup can make a crowd happy, as well as keep you from being stressed in the kitchen. One of my favorites is Sun-dried Tomato and Tortellini soup, which I have made twice in the past few weeks – both on occasions when I was cooking for others. I originally found the recipe on Pinterest from Taste of Home, but have added a few changes. I never can seem to follow a recipe word for word – ingredient by ingredient!

Here is what you will need:

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 regular cans condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half cream (I used Land O’Lakes fat-free half and half)
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 10 – 12 chopped cherry tomatoes
  • 2 large cloves of garlic
  • 1 teaspoon onion powder
  • 2 teaspoons chopped dried onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese

Combine all the wet ingredients as well as your diced fresh cherry tomatoes in a large soup pot. After the tomato soup, veggie broth, milk and half and half have combined, start adding in your dry ingredients, as well as the sun-dried tomatoes. You will want to let this simmer for at least 20 – 30 minutes so that all of your flavors combine. It takes some time to pull the flavor out of the sun-dried tomatoes. And also, I am a HUGE believer in flavoring your soup to taste. For my soup, I probably doubled each dry ingredient – especially the garlic and basil. Also, adding fresh basil might be great as well. You can cook longer for a creamier flavor and consistency as well. About 15 minutes before you are ready to serve, add your refrigerated tortellini. They will cook in the soup – you do NOT need to boil them prior to putting them into the soup.

Dish up and garnish with some shredded parmesan! Throw a wonderful organic loaf of bread into the oven for a few minutes to heat and serve for dipping! Your guests will be full and warm.

Try this next time a cold fall night is coming up and have some friends over! This will feed anywhere from 4 – 7 people, depending on how big of an appetite your guests have. Or, you can cook it for yourself and save the rest. This would be a great soup to freeze, or eat for lunches all week!

Do you have a great Fall soup recipe? Share it with me! Post in the comments, on Facebook, or send me an email!

Enjoy this chilly weather and warm your bellies. πŸ™‚


4 replies »

  1. Tasty scrumptiousness! You wouldn’t happen to have nutrition information for this, would you? Me being on a diet and all….

    By the way – we need to plan a holiday get together for the MPC ladies, don’t you think?

  2. Heidi, I don’t have the specific nutrition info – but you can cut a lot of the fat by using the fat free half and half and skim milk. I bet even soy milk would work. Also, you could probably use a whole wheat substitute for the tortellini. πŸ™‚

    And yes, we need to do a holiday get together! I can do it at my place this year. πŸ™‚

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