Tomato and Cheese Tortellini Bisque (For A Crowd)


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I created this recipe for a Lenten luncheon at church and was asked for the recipe a dozen times! This tomato cheese tortellini bisque recipe is so easy to put together. It's a meal in itself! Serve with French bread and red wine (and a light salad if you're really hungry!)

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Estes Park, CO


  • 1 2.4-oz. envelope dry tomato basil soup mix
  • 1 28-oz. can whole plum Tomatoes, cut up and UNdrained
  • 2 14.5-oz. cans diced tomatoes with Italian herbs, UNdrained
  • 1/3 C. snipped dried tomatoes
  • 1 C. sliced scallions (optional)
  • 1 C. chopped green peppers, fresh or frozen (optional)
  • 3 C. water
  • 2 14.5-oz. cans chicken broth
  • 2 lbs. cheese tortellini
  • 3 C. whipping cream
  • salt and pepper to taste

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In a 5-6 qt. slow cooker, combine and cook the first 8 ingredients (dry soup mix through chicken broth) on low overnight. In the morning, cook the tortellini according to directions. Drain and add the whipping cream. Add the tortellini and whipping cream to the slow cooker. Mix well and warm through.

Optional: Garnish with sliced fresh basil leaves and balsamic vinegar before serving.

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