tortellini soup
I got this recipe from a cousin years ago and it became a favorite of mine. Perfect for a cold, wet day. (Or a hot dry one if you ask me)
prep time
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 cups frozen, cheese filled tortellini, thawed
- 1 can condensed cream of broccoli soup, undiluted
- 1 cup water
- 1 cup milk
- 2 cups chicken broth
- 2 cups cooked whole kernel corn
- 2 tablespoons diced pimientos
- 1/4 teaspoon garlic powder
- 1 can tuna, drained
- 1/2 teaspoon basil
- - chopped fresh parsley (opt)
How To Make tortellini soup
-
Step 1In a 3-qt. saucepan, combine the broccoli soup, water, broth, basil and garlic powder.
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Step 2Heat on high, covered until it comes to a boil.
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Step 3Add the tortellini and corn. Return to a simmer and lower heat to low.
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Step 4Cover and simmer for 10 minutes stirring occasionally, or until tortellini is tender.
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Step 5Add the tuna, milk and pimientos. Continue cooking until heated through.
-
Step 6Garnish with fresh parsley if desired. Serve immediately.
- 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!
Discover More
Culture:
Italian
Category:
Fish Soups
Ingredient:
Fish
Diet:
Low Fat
Diet:
Low Sodium
Method:
Stove Top
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