Tortellini Tomato Soup

  • Yield: 4 servings


3-- (14-ounce) cans low-sodium chicken broth
9ounces cheese tortellini or spinach tortellini
4ounces chive and onion cream cheese
1-- (15-ounce) can tomato soup
-- Chopped fresh basil and/or fresh chives to taste


  1. Bring the broth to a boil in a large saucepan and add the pasta.  Simmer for 5 minutes.  Combine 1/3 cup of the hot broth with the cream cheese in a heatproof bowl and whisk until combined.
  2. Add the cream cheese mixture and tomato soup to the pasta mixture and mix well.  Simmer until heated through.  Stir in the basil and/or chives and ladle into soup bowls.


Recipe reprinted with permission from the Devon Horse Show and County Fair’s Appetizers at Devon(Devon, Pennsylvania, 2008).