tortellini cheese soup
We eat soup about 3 times a week, even in the summer. This one happened when I saw tortellini in the fridge that needed to be used.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 - 32 oz box chicken broth
- 1 can rotel tomatoes with green chilies, chose your heat level
- 2 cups broccoli, cut into bite size pieces
- 1 - large carrot, diced
- 1 cup milk
- 4 tablespoons butter
- 1 - 20 oz pkg 5 cheese tortellini
- - grated parmesan cheese to taste
- - salt and pepper
- 1 pound velveta original
How To Make tortellini cheese soup
-
Step 1Add broth, rotel tomatoes, broccoli, butter, and carrots to a pan. Bring to boil and cook until tender, 10-15 minutes.
-
Step 2While that's cooking, cook tortellini according to pkg directions. Drain and set aside.
-
Step 3Add both cheeses and milk to pot and stir until melted. Keep it at barely a simmer, don't curdle the milk.
-
Step 4Add salt and pepper to taste.
-
Step 5Once the cheese is melted add the tortellini. Heat through and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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