Ingredients
1 tablespoon cooking oil
¾ cup white onion, chopped
2 garlic cloves, chopped
2 (14.5 ounce) cans diced fire roasted tomatoes
2 (10.75 ounce) cans Campbell’s® Tomato Soup
2 sprigs fresh basil, chopped (save a few leaves for garnish)
3 cups milk
2 cups vegetable broth
3 tablespoons tomato paste
½ cup half and half
1/3 cup (plus more for garnish) parmesan cheese, grated
1 (12 ounce) package tortellini
chili pepper flakes (optional)
Instructions
Heat oil in a large saucepan over medium heat. Stir in onion and garlic; cook for 5 minutes or until onion is tender. Add tomatoes, tomato soup, basil, milk, broth and tomato paste. Bring to a boil and decrease heat to medium low. Simmer for 20 minutes, stirring every few minutes.
Stir in half and half, cheese and tortellini. Cook for 12 minutes or until tortellini is al dente.
To serve: Scoop soup in bowls, top with a few fresh basil leaves, a sprinkle of parmesan cheese and chili pepper flakes (optional).
- Prep Time: 10 minutes
- Cook Time: 37 minutes