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Creamy Tomato Tortellini Soup

creamy tomato tortellini soup Creamy Tomato Tortellini Soup











  • 1 lb ground bulk mild Italian Sausage
  • 9 oz fresh cheese tortellini
  • 2 – 14.5 oz cans diced tomatoes in garlic, basil & oregano
  • 2 quarts tomato soup
  • 1 small onion, diced fine
  • ½ C sour cream
  • 1 pint half and half
  • ¼ C sherry
  • ½ C grated Parmesan/Asigo blend cheese
  • Fresh chopped basil to taste
  • Garlic and herb seasoning to taste


In a large soup kettle, add tomato soup, diced tomatoes, onion, chopped basil and garlic and herb seasoning.  Bring to a slow boil.  Add half and half and sour cream.  Stir thoroughly until well blended.  Roll sausage into small meatballs and add to slowly boiling soup.  Add wine and cheese, stirring until cheese is melted.  Add tortellini and cook until tortellini is tender and sausage is no longer pink.  Allow to cool before serving.  Can be frozen for up to a month if you wish to make ahead.

creamy tomato tortellini soup  2 Creamy Tomato Tortellini Soup
Auntie_Dee in Italian,Recipes With Photos,Soups & Stews on February 17 2011 » 0 comments
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