Tomato Tortellini Soup


Before the cool weather leaves us for good, I wanted to share with you a new soup recipe that my family has really enjoyed. It is quick to throw together and definitely classifies as warm, comfort food. I like to think of the soup as a fancier version of tomato soup. The base of the soup starts with regular canned tomato soup, but also adds sun dried tomatoes, which my whole family loves. Throw in some cheese tortellini and you won’t miss the grilled cheese to accompany the meal!

Tomato Tortellini Soup

From Whole Lotta Oven | Soups

6 servings


  • 1 ( 9 oz) package refrigerated cheese tortellini
  • 2 cans ( 10 3/4 oz each) reduced-sodium condensed tomato soup
  • 2 cups vegetable broth
  • 2 cups milk ( 2% or whole)
  • 2 cups half- and- half
  • 1/2 cup chopped oil-packed sun dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese, plus more for serving


  1. Cook tortellini according to package directions.
  2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in 1/2 cup of Parmesan.
  3. Sprinkle each serving with additional Parmesan, if desired.

Source: Taste of Home

This entry was posted in Soup, Sun-Dried Tomatoes, Tomatoes. Bookmark the permalink.

One Response to Tomato Tortellini Soup

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