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Soups & Stews

Creamy Tomato Tortellini Soup – 2006
​​​​​​​​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking