I have a confession. I love canned tomato soup. I make it with milk so it is nice and creamy. It really hits the spot for me. I ran across this recipe on the internet and I knew I had to give it a try since it uses canned tomato soup as the base.
This is not your ordinary canned tomato soup. It is doctored up with chicken broth, half and half, cheese and plenty of spices. Best of all, it has cheese tortellini mixed in. It was absolutely delicious! It only took about 15 minutes to make. Just boil the tortellini while you get the soup going. Stir in the pasta and it is done! I served the soup with a piece of garlic toast. I highly suggest dipping the garlic toast in the soup- YUM!
Creamy Tomato Tortellini Soup
adapted from Taste of Home
- 1 package (9 ounces) refrigerated whole wheat cheese tortellini
- 2 cans (10-¾ ounces each) tomato soup
- 2 cups low-sodium chicken broth
- 2 cups half-and-half cream
- 1 tsp onion powder
- 1 ½ tsp garlic powder
- 1 tsp dried basil
- ¼ tsp salt
- ½ cup shredded Parmesan cheese
Cook tortellini according to package directions. Drain and set aside.
In a Dutch oven, combine the soup, broth, half and half and seasonings. Heat over medium heat for approximately 10 minutes, stirring frequently. Add tortellini to soup. Stir in cheese.
Sprinkle each serving with additional cheese if desired.
Lauren Kallert –YOu'd probably have to add more broth as the tortellini might absorb too much liquid and make it too thick
I’ve made this so many times. My husband and I love it! I was wondering if you could cook the tortellini right in the soup…
Thanks! Huge hit- even my picky 2 year old enjoyed it!
Do you use condensed tomato soup?
yes – Enjoy!
Made this for dinner last night. Added crumbled blue cheese and topped with croutons. Delicious and easy after work recipe!
You didn't have trouble with the milk curdling? That is always my issue.
never. I make tomato soup with a can of milk all the time and never have any issues.
There are only two of us….can it be frozen?
I've never frozen it. If you try it, let me knows how it turns out!
I made this for the second time tonight. The first time around, we found it too rich. Tonight I used just one cup of half and half and then 3 cups of vegetable broth. It worked perfectly and we enjoyed it even more.
Thanks for giving us such a quick, easy, and comforting recipe. It's great!
Made this for lunch today on a cold snowy day. I loved it! This may be a silly question, but what do you think I could add to make it more "tomato-y"? I loved the creaminess but wanted just a little more tomato. Delicious – thanks for sharing!
You could substitute some tomato juice for the chicken broth, add a little tomato paste, or add some petite diced tomatoes. Glad you liked it!
Looks soo yummy. Perfect meal for this cold span we're having!!
This looks GREAT and like something my daughter and I would both love! Do you think you can freeze any leftovers with the fact there's half-and-half in it? Or would that get weird?
I just made this delicious soup for my husband and me on a rainy Sunday afternoon. Thank you for this quick and easy recipe – I had all the ingredients on hand and it came together in a few minutes. I just wanted to let you know that I added almost 1/4 a cup of pesto (eliminated the dried basil) and a splash of lemon juice and a dash of cayenne to mask the canned soup taste, and honestly, you'd have thought I'd slaved over a hot stove all day! So yummy! Thanks!
SO glad you liked it. I love your adjustments.
Jennifer – so glad it was a hit!
This was EXCELLENT. Both my 8 year olds gobbled it up and I had to stop myself from getting a second bowl. I added a third can of soup and a bit more broth to stretch it out and we have plenty for leftovers. This is going into the rotation. Thanks for posting!
I tried a recipe very similar to this earlier in the week. (Adapted from the same original recipe by Taste of Home). It had me using, along with everything in your recipe, 1 1/2 cups milk and 1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sun-dried tomato paste. It wasn't as creamy as I was expecting, so maybe it was because the milk was added. And the tomato paste was very thick; never thinned out. While I was stirring the soup in my pot, I just took out the "chunks" that I found and threw them in the trash. Next time, I'll think I'll try your version. I must say though, this soup is verrrry delicious.
I made this tonight, and 2 of my kids who NEVER eat soup (and they are 6 and 13)ate it and LOVED it!!! I only 1-1/2 cups of half and half, so for the last 1/2 cup I used heavy cream!
Lisa – you can sub milk for the half and half. It might not be as creamy, but it will still be great!
This sounds wonderful! I can't wait to try it. Curious though, could you substitute milk for the half and half?
I made Reeni's version which was way more complex but fabulous. I have to pin this one to try because it is way easier and looks delicious!!
What an amazing addition to my comfort food list. Can't wait to try this out. I, like you, LOVE some good creamy tomato soup…with a grilled cheese of course LOL. (mouth is watering now)
CrazyBuzy – your daughter sounds like me! What she doesn't know won't hurt her 🙂
I made this soup tonight and we loved it. I told my picky 17 year old daughter that it was Creamy Tortellini Soup she loved it and had seconds. She "hates" tomato soup. Well little does she know…
They said it is a make again soup. Soon.
This soup looks amazing!
That's a great version with the healthier options.
Catch up with you next week.
Madison grew up on canned soup and prefers it to our homemade versions with no doctoring allowed.