Thursday, February 6, 2014

Cheese Tortellini Soup

I love it when I find a vegetarian recipe that is YUMMY. 

Easy Tomato Tortellini Soup is fabulous and a favorite "Meatless Monday" dish for my family. 

And, you might have noticed that it's EASY. Oh, and FAST. It's perfect if you are like me and running from music lessons to home to sports practice...and, you don't want to go through the drive through. 

A couple of ingredient tips for making this amazing soup: 

Tip 1: Pasta Prima is the yummiest 4-cheese tortellini. I find it at Safeway with the fresh pasta. 

Tip 2: The cans of Progresso Recipe Starters are usually found in the soup aisle with the broth/stock. If you haven't used the Recipe Starters, then it's time to give them a chance. I pretty much use the fire-roasted tomatoes in anything that calls for canned tomatoes. 

If you are looking for more fun soup ideas, check out my favorites at Eating with Angie


  • 2 Cans of Progresso Recipe Starters “Fire Roasted Tomato”
  • 3/4 cup Sun Dried Tomatoes, not oil packed
  • 1 1/2 cups milk (I use non-fat)
  • 1 1/2 cups Vegetable Stock
  • 2 tsp garlic powder
  • 1 Tbsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 Tbsp Corn Starch
  • 1/2 cup Chicken Stock or Vegetable Stock
  •  9 Oz Package Of 4-cheese Tortellini
  • 1/2 cup Shredded Parmesan Cheese

Step 1: In a large pot (I use a large, deep-sided skillet) stir together Progresso Recipe Starters, sun-dried tomatoes, milk, 1 1/2 cups vegetable stock, garlic, Italian seasoning, salt, pepper and red pepper flakes.

Step 2: Over medium-heat, bring soup to a simmer.

Step 3: In a small bowl, whisk together corn starch with remaining 1/2 cup stock.  Pour into soup and return to simmer.

Step 4: Drop tortellini into the soup and cook for 9-10 minutes. 

Step 5: After tortellini are cooked, allow the soup to cool for five minutes. It will thicken a little as it sits.

Step 6: Serve warm in bowls with a sprinkle of shredded Parmesan cheese.