Creamy Tomato Tortellini Soup


Creamy Tomato Tortellini Soup
Equipment
- Large stockpot
Ingredients
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 10 3/4-ounce cans Campbell’s tomato soup
- 2 ½ cups milk
- 1 cup heavy cream
- 2 cups vegetable broth
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Italian seasoning
- 9 oz fresh or frozen cheese tortellini
Instructions
- Sauté the garlic in the olive oil in a large stockpot over medium heat. Do not let it brown too much or burn.
- Add the tomato soup, milk, cream, broth, onion powder, salt, pepper, and Italian seasoning. Bring to a simmer.
- Add the frozen tortellini and cook for about 8 minutes.



Looks so yummy! Sounds like a soup I make with the tomato soup and milk or half and half and pesto, but then adding the tortellini takes it over the top and I don’t even like canned tomato soup but I love it!
That looks like a comforting bowl x