Soups & Stews |
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Creamy Tomato Tortellini Soup – 2006
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Combine first four ingredients in a large saucepan. Cook over medium heat until hot.
Stir in cream and reduce heat to medium low for about 5 minutes. Make sure the sauce is heated through, then add the pasta and heat a few more minutes.
- 28 ounces Italian style tomato sauce
- ¼ cup brown sugar
- ½ teaspoon garlic -- minced
- 1 teaspoon Italian seasoning
- 2 cups heavy cream or half&half
- 2 packages refrigerated tortellini (cheese filled) -- cooked as directed
PREPARATION
Combine first four ingredients in a large saucepan. Cook over medium heat until hot.
Stir in cream and reduce heat to medium low for about 5 minutes. Make sure the sauce is heated through, then add the pasta and heat a few more minutes.
