tortellini cheese soup
We eat soup about 3 times a week, even in the summer. This one happened when I saw tortellini in the fridge that needed to be used.
yield
6 -8
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For tortellini cheese soup
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132 oz box chicken broth
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1 canrotel tomatoes with green chilies, chose your heat level
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2 cbroccoli, cut into bite size pieces
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1large carrot, diced
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1 cmilk
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4 Tbspbutter
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120 oz pkg 5 cheese tortellini
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grated parmesan cheese to taste
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salt and pepper
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1 lbvelveta original
How To Make tortellini cheese soup
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1Add broth, rotel tomatoes, broccoli, butter, and carrots to a pan. Bring to boil and cook until tender, 10-15 minutes.
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2While that's cooking, cook tortellini according to pkg directions. Drain and set aside.
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3Add both cheeses and milk to pot and stir until melted. Keep it at barely a simmer, don't curdle the milk.
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4Add salt and pepper to taste.
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5Once the cheese is melted add the tortellini. Heat through and serve.
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