Sun Dried Tomato Tortellini Soup Recipes

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Steps:

• Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices, and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

Steps:

• 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.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.