Tortellini Soup

Beverley1991 avatar
By Beverley Williams
from San Antonio, TX

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)

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serves 4
cook time 20 Min
method Stove Top

Ingredients

  •   2 c
    frozen, cheese filled tortellini, thawed
  •   1 can(s)
    condensed cream of broccoli soup, undiluted
  •   1 c
    water
  •   1 c
    milk
  •   2 c
    chicken broth
  •   2 c
    cooked whole kernel corn
  •   2 Tbsp
    diced pimientos
  •   1/4 tsp
    garlic powder
  •   1 can(s)
    tuna, drained
  •   1/2 tsp
    basil
  •  
    chopped fresh parsley (opt)

How To Make

  • 1
    In a 3-qt. saucepan, combine the broccoli soup, water, broth, basil and garlic powder.
  • 2
    Heat on high, covered until it comes to a boil.
  • 3
    Add the tortellini and corn. Return to a simmer and lower heat to low.
  • 4
    Cover and simmer for 10 minutes stirring occasionally, or until tortellini is tender.
  • 5
    Add the tuna, milk and pimientos. Continue cooking until heated through.
  • 6
    Garnish with fresh parsley if desired. Serve immediately.