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Old 02-26-2017, 01:14 PM
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Default Creamy Tomato Basil Soup with Cheese Tortellini

Well, the only kind of "fire roasted tomatoes" I could find were Rotels (with green chiles). Thank heavens I only used 1 can of those, since they added QUITE a kick! A little too much for my taste - took away from the other flavors. My fault - next time, no heat.

I did puree the mixture with hand blender and I definitely like it that way.

Had a 12 oz. package of frozen cheese tortellini, which didn't seem to be enough for that amount of liquid. I pre-cooked the tortellini.

Will make it again with either Muir Glen fire roasted tomatoes or just regular diced tomatoes.


Creamy Tomato and Basil Soup with Cheese Tortellini

    • olive oil
    • 2 garlic cloves ( chopped)
    • 1 small onion ( chopped)
    • 2 (15 ounce) cans diced fire-roasted tomatoes
    • 2 (10 3/4 ounce) cans campbell's tomato soup
    • 2 (10 ounce) cans milk ( use soup can)
    • 10 fresh basil leaves, chopped or 1 tablespoon dried basil
    • 1 (14 1/2 ounce) cans chicken broth
    • 3 tablespoons Italian-style tomato paste
    • 1/2 cup light cream or 1/2 cup half-and-half
    • 1/4 cup grated parmesan cheese
    • 1 (9 ounce) packages cheese tortellini

  1. Coat soup pan with olive oil. Add onion and garlic and saute till soft.
  2. Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
  3. Add chicken broth and stir in tomato paste till blended.
  4. Simmer for 20 minutes
  5. Add light cream and parmesan cheese.
  6. Add tortellini and cook till tender (at least 15 minutes).
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Johnny West (02-26-2017)

basil, cheese tortellini, creamy tomato soup

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