Recipe by Katie Ann
"Quick and easy to make this hearty, zesty soup. Makes a great meal with garlic cheese bread and a salad."
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red onion, chopped
1 (28 ounce) can
2 (14.5 ounce) cans
hot pepper sauce
1 (11 ounce) can
white corn, undrained
freshly grated Parmesan cheese
Excellent! It was declared "one of the best soups ever" by my partner. I modified a bit and used vege broth instead of chicken broth (we don't eat meat) and added some fresh basil at the end! A total keeper! The second time I made this I omitted the tortellini and added shrimp (we do eat seafood)-- also a total hit! Thanks, Katie!!
I made this recipe as listed with no changes. My husband liked it enough to keep a bowl for leftovers the next day. I didn't save the rest. I am not a tomato soup lover and this was definitely a tomato soup.
I did not have a red onion, I used a sweet onion instead. I also threw in some chopped red pepper, fresh minced garlic and a cup of chopped fresh mushrooms. I did choose to drain and rinse my canned corn. I served this soup with homemade Red Lobster-type biscuits, which the boys used to sop up the remaining broth in their bowls. Very filling and satisfying soup--the extra added vegetables made it even more so. Even my kids enjoyed it, we all thought this is most definitely a make again meal.
I have never enjoyed a new recipe this much before, I was so surprised I actually made involuntary yummy noises! I did make a couple substitutions: instead of sugar and hot sauce I added about 1/3 cup ketchup and chili pepper flakes, I also didn't have wine in the house so skipped that. I did add the corn but will probably go with garbanzo beans next time to cut down the sweetness. I forgot to add the parmesan, probably because it tasted so good I didn't think it needed anything else. I'm already excited for leftovers for lunch tomorrow!
This soup is really yummy. I think that adding the Parmesan to the soup while it's cooking is the kicker for this recipe. It gives it really good flavor. (Of course I always add a little on top in the bowl too!). I used low sodium broth because of my diet and it tasted fine. Even my little guy who doesn't eat soup enjoyed a bowl and for me, that is always a plus!
I made this soup for a Lenten soup supper and it was a hit! Unfortunately, I never got a chance to try it, but everyone else loved it! It was the first soup to go! :)
This was certainly easy enough but we just did not like it. It was a little on the sweet side with the sugar and the corn. I don't like sweetness in my soup. I think if there were more veggies it might have made it better. My family ate it but no one really enjoyed it.
so delish! i added a bit more broth, wine, and garlic, and italian seasoning and it turned out AMAZING!! salt and pepper to taste and a nice hot baguette for dipping....perfect fall meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Tortellini Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 218
** Calories from Fat: 55
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