Tomato and Cheese Tortellini Soup
Ingredients
- 5 10.75-oz. cans Campbell’s condensed tomato soup
- 6 cups water
- 1 15-oz. can diced tomatoes, undrained
- 12 oz. frozen cheese tortellini
- 2 tbsp. oregano
- 1 tbsp. basil
- 4 tbsp. Parmesan cheese, grated
Instructions
- In a large pot, mix soup and diced tomatoes with water.
- Add oregano and basil;bring to a boil, then reduce heat to simmer.
- Meanwhile, bring another pot of water to boil.
- Add tortellini and cook until pasta rises to the top of the water; drain.
- Add tortellini to tomato soup.
- Stir to heat through.
- Top each serving with 1 tsp. Parmesan cheese.
