Try this Tomato Tortellini Soup recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 2 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 2 cups milk (i used skim)
- 1/2 cup shredded parmesan cheese
- 1 package frozen or refrigerated cheese tortellini
- 2 cans (10.75 oz each) condensed tomato soup
- 2 cups half and half (i used fat-free)
- 1/2 cup chopped oil-packed sun-dried tomatoes (found near
- Carbohydrate 3.87845458333333 g
- Cholesterol 1868.8 mg
- Fat 380.458620416667 g
- Fiber 0.571670822580655 g
- Protein 472.042435 g
- Saturated Fat 112.692521958333 g
- Serving Size 1 1 recipe (2497g)
- Sodium 2396.73425 mg
- Sugar 3.30678376075268 g
- Trans Fat 31.6470875833333 g
- Calories 5452 calories
Step-by-step
- Cook tortellini according to package directions.
- Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings.
- Heat through, stirring frequently.
- Drain tortellini and carefully add to soup.
- Stir in cheese.
- Sprinkle each serving with additional cheese if desired.
Adding cheese tortellini directly to a simmering soup base results in over-hydrated pasta that dissolves into mush by the second day. Cook the tortellini separately in salted boiling water until they float, drain them immediately, and drop them into individual bowls right before serving. Keeping the pasta separate preserves its structural integrity during storage. Direct heat application breaks down dairy emulsions quickly, so maintain the soup base below a gentle simmer once the milk and half-and-half are added. Stir constantly with a wooden spoon across the bottom of the stock pot to prevent the condensed tomato soup and shredded parmesan cheese from scorching on the metal surface.
Managing Make-Ahead Storage and Reheating
Proper cooling procedures dictate that the soup base must drop below 40 degrees Fahrenheit within two hours of removal from the burner before moving the container to the refrigerator. Store the cooked tortellini in a separate airtight container tossed with a small amount of oil to prevent sticking. Reheat only the required portion of the liquid base over medium-low heat, stirring frequently, then add the reserved pasta during the final two minutes to warm through gently. Freezing the assembled soup with the pasta already mixed in is not recommended because thawed cheese tortellini becomes structurally compromised and disintegrates into the broth.Fresh Versus Preserved Ingredients
Substituting oil-packed sun-dried tomatoes with fresh Roma tomatoes alters the moisture balance significantly and requires an extended simmering time to concentrate the natural sugars. Dried herbs like basil require a minimum of ten minutes of liquid contact to hydrate properly, whereas fresh basil leaves should be chiffonaded and stirred in at the very end to retain their volatile aromatic oils. Dairy fat content dictates thermal stability; substituting skim milk and fat-free half-and-half increases the risk of curdling if the pot accidentally reaches a rolling boil.
