"Creamy Italian-style soup that is filling and budget-friendly. My wonderful friend Janet shared this recipe with me and my family loves it. I usually have all the items in my pantry for a last minute supper or surprise guests! The longer it sits the thicker it gets." — shasty
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1 (16 ounce) package
frozen tri-color cheese tortellini
2 (14 ounce) cans
2 (10.75 ounce) cans
cream of onion soup
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can
green beans, drained
salt and ground black pepper to taste
This has always been a family favorite. Today we changed it up and used Johnsonville Mild Italian Sausage. It was definitely tasty. A bit of an indulgence since we usually use lean beef but it was really good!
This soup was really not good at all. I followed the directions to a T, the only thing different was that I used cream of mushroom soup because my grocery store didn't carry cream of onion soup. I think what it was was the diced tomatoes with green chiles - it gave it a spicy, Mexican flavor that just didn't jive with the rest of the soup. Also takes a lot longer in the crockpot than suggested. Definitely won't be making this again, I ended up throwing away all the leftovers that's how much I didn't like it.
Made it for dinner tonight on the stovetop. Delicious and so quick!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Fix Tortellini Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 180
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