Cheese Tortellini Soup

This soup recipe is so easy and really yummy.


9 ounces – frozen or refrigerated cheese filled tortellini prepared as package suggests
2 cans {10 3/4 fluid ounces each} condensed tomato soup
2 soup cans milk
1/2 teaspoon crushed basil
Parmesan cheese for topping {optional}


Combine pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese.

OR, you can do as I did and have it ready when you come home from work.

Combine all ingredients in a Crock Pot over your lunch break and keep on low heat until you get home. We ate our soup with hot ham and cheese sandwiches on whole wheat Sister Schubert’s rolls and a veggie tray. Even though it’s soup, it seems like a great meal that transitions into warmer weather.

Enjoy! : )

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