Jacob has been talking about this soup for months. There is an Italian restaurant in Lincoln, NE (where he grew up) called Grisanti's and they serve the most amazing Tomato Tortellini Soup. We actually had our rehearsal dinner at Grisanti's before we tied the knot.
Jacob has been wanting to make the soup himself so when he found an easy recipe that seemed to fit, he went for it. The soup is creamy and the added sun-dried tomatoes enhance the flavor. I realllly love the cheese tortelli and must find other recipes that use those cheese filled noodles.
This definitely satisfied the craving for Grisanti's too!
Tomato Tortellini Soup
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) condensed tomato soup
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes (use kitchen shears for easy cutting)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional cheese for garnishing
Cook tortellini according to direction on the package.
While the noodles cook, pour all remaining ingredients into a large soup pan. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese before serving.
Makes about 2 1/2 quarts of soup. Serve with grilled cheese sandwiches!
Source: Taste of Home
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