Creamy Tomato Tortellini Soup

I’ve been looking for something warm, hearty, comforting, and pretty delicious. This soup fit all of those categories. The addition of shredded chicken made this a great and fast weeknight meal. This was on the table in 30 minutes with little fuss. I made this last week after getting home from work around 6:30 p.m.–I wasn’t in the mood for a full on five course meal prep. The ‘fancy’ fresh tortellini were on sale so I was able to get a package but frozen will also be fine as well.

The other recipe’s I had seen called for half and half, heavy cream, and much more dairy. I compromised knowing that the tortellini would be full of cheese (AKA: delicious calories and/or calcium) and cut out much of the dairy but added a half a block of reduced fat cream cheese to help give it a velvet like texture and some of the milk. You can omit the dairy all together if that makes you happy and just add another can of soup or a can of diced tomatoes. This is a very versatile recipe that I’m pleased to share with you. I really like the base of the soup with the tomato soup, stock, and dairy–this could be a great start to a lot of winter soups now that the weather is turning cold.

You’ll need:

30 min.

Serves 4

  • 2 cloves garlic minced
  • 1 whole sweet pepper chopped fine
  • 2 tbs olive oil
  • 2 cans condensed tomato soup
  • ½ cup diced tomatos (canned are fine, it’s also ok to add the whole can if you like)
  • 1-½ cup milk
  • 2+ cups chicken stock
  • 2 tbs italiann seasoning
  • ½ teaspoons salt
  • ½ teaspoons pepper
  • 1  9 oz package of tortellini
  • 4 oz. low fat cream cheese (can omit)
  • shredded chicken (optional)
  1. Sweat garlic and pepper with the olive oil in a large stock pot over medium heat until golden brown.
  2. When the garlic is done, add tomato soup, tomatoes, milk, cream cheese, chicken stock and spices. Whisk well. The cream cheese will break down once it simmers.
  3. **if you don’t use the cream cheese, the soup will be thinner in texture, you can add a cornstarch slurry or make a rue if you want a thicker soup/stoup texture.
  4. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions.
  5. I added shredded chicken to mine at the end of the cooking time for the tortellini to make a hearty meal.
  6. You can add more stock  if you think it’s too thick or you want to extend the soup for a larger crowd.
  7. Enjoy!!!

8 thoughts on “Creamy Tomato Tortellini Soup

  1. YUM I will be making this soon! I lave a great easy peasy chicken tortillini soup recipe-its chicken stock, spinach, diced tomatoes, tortillini, and maybe one or two other things!

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