This is my favorite time of year to be in the kitchen. With the cooler weather, I find myself craving some good home cooking. My kids and husband are not complaining…and neither am I. I am working on creating our personal Recipe Book and want to add photos and recipes of our favorite Recipes…so I am working through the recipes and adding them slowly to our book so that someday I can make copies of it to send off with the kids when they are old enough to move out on their own. And believe it or not, it is coming way faster now than I ever imagined possible.
It is kind of scary to think about…I want my kids to miss home cooked recipes so they will want to come back home :). Today I am sharing another one of our favorite Fall Soup Recipes…Tomato Basil Soup. You can make this as a stand alone Tomato Basil Soup because it is delicious on it’s own. When I have Tortellini on hand (which I usually buy from Costco) I like to cook it according to the instructions on the bag, and then throw it into the Tomato Soup. Everyone is a fan at our house.
Tomato (Tortellini) Basil Soup
1 pkg. (9 ounces) Cheese Tortellini (optional)
2 cans (10-3/4 oz. each) condensed Tomato Soup, (do not add water)
2 cups vegetable broth
2 cups Milk
2 cups Half-and-Half Cream
1/2 cups chopped Sun-Dried Tomatoes
2 tsp. Onion Powder or chopped Onion
1 tsp. Garlic, minced
1 tsp. Basil, fresh chopped or dried
1/2 tsp. Salt
1/2 cups shredded Parmesan Cheese
- In a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently over medium heat for about 20 minutes.
- Cook tortellini according to package directions.
- Drain tortellini; carefully add to soup.
- Stir in cheese and then remove soup from heat.
- Serve immediately.
- Top each serving with additional cheese if desired.
This soup has a great flavor and is so rich and creamy. This can also be on the table and ready to eat in less than 30 minutes which makes it the perfect weeknight dinner for those busy nights with kids and school/work schedules.
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