Creamy Tomato Tortellini Soup
A cozy, comforting bowl of creamy tomato soup seasoned with garlic and Italian herbs and simmered in vegetable broth. Fresh or frozen cheese tortellini cook right in the pot, soaking up the rich tomato flavor as they turn tender, so there’s no separate pot of pasta to boil. Hearty, velvety, and ready with minimal cleanup, it’s an easy one-pot meal for chilly nights, especially with a slice of crusty bread for dipping.
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.
Notes
Looking for something lighter or that goes perfectly with grilled cheese? Serve the creamy tomato base without tortellini.
Nutrition
Calories: 565kcalCarbohydrates: 39gProtein: 17gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 1114mgPotassium: 304mgFiber: 3gSugar: 12gVitamin A: 1379IUVitamin C: 1mgCalcium: 327mgIron: 2mg
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