Soups are always a great meal, they make enough for leftovers (at least in our house) and are comforting. Creamy Tomato Tortellini Soup makes me think of grilled cheese but in a soup form. Ok, that sounds gross, but trust me, this is delicious!
It is a soup based with condensed tomato soup and heavy cream, with cheese tortellini in it. The cheese and tomato soup are what make me think of grilled cheese. Just go with it. This soup is also great because it doesn’t take too long to make, either. It doesn’t have to simmer for hours or require a lot of work.
I love cheese tortellini and almost always have some in the freezer. It’s great for nights that I need a quick dinner, and this soup fits with that notion.
Step by Step
Start by mincing the garlic and adding it with some olive oil to a large stockpot over medium heat. Saute for a few minutes, until the garlic is fragrant.
Add both cans of tomato soup, the tomato paste, half and half cream, chicken broth, and all of the seasonings.
Bring the soup to a simmer and stir frequently until everything is well combined. Then drop the frozen tortellini into the soup and cook until it is all floating (just as you would if you were cooking it in water).
Once the tortellini has finished cooking, ladle the soup into serving bowls and top with parmesan cheese.
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Creamy Tomato Tortellini Soup
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 10oz cans tomato soup
- 2 tbsp sun dried tomato paste
- 2 cups half and half
- 2 cups chicken broth
- 1 tsp onion powder
- 1 tbsp italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 19 oz cheese tortellini
- 1/2 cup parmesan cheese (shredded)
- Saute garlic with the olive oil in large stock pot over medium heat
- Add tomato soup, tomato paste, half and half, chicken broth, and spices
- Bring to a simmer
- Drop tortellini into the soup
- Cook according to package directions
- After tortellini are cooked, ladle soup into bowls and top with parmesan cheese