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Tomato Cheese Soup


  • 1 lb ground turkey
  • 1 lb button mushrooms, cleaned and sliced
  • 1 quart Grandma Sheri’s Tomato Soup, or 1 large can of Campbell’s Tomato Soup
  • 1 large can of diced tomatoes in Basil, onion & garlic – do not drain
  • 2 – 3 C 1% or 2% milk
  • 2 T butter
  • 1/2 box medium shells pasta
  • 1 – 10 slice package of Provolone cheese
  • 1/4 C Red or Burgundy wine
  • Italian seasoning and basil to taste
  • Pepper to taste


In a large soup pan, sprinkle turkey and mushrooms with pepper and saute  in olive oil until no pink remains in meat.  Do not drain.  Add tomato soup, diced tomatoes, butter, and 1% or 2% milk until the soup is pink in color.  Add Italian seasoning and basil to taste.  Bring to a boil, stirring occasionally to prevent sticking.  Once soup is boiling, add pasta.  When pasta is almost ready add Provolone cheese one slice at a time until desired thickness (soup is thick), stirring constantly.  Add wine and stir through.  Simmer on low for 5 minutes, stirring often to prevent sticking.  Allow to sit and cool for about 5 minutes before serving.  Serves 4.

Serving Suggestion:

Serve sprinkled with fresh grated Parmesan or Asiago cheese for added flavor.  Also good served with a small wedge of garlic bread with cheese.

tomato cheese soup Tomato Cheese Soup
Auntie_Dee in Easy Weeknight Dinners on September 27 2009 » 0 comments
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