No one will even know this Creamy Tortellini Soup starts with a short cut! This soup is filled with creamy tomato flavor and the tortellini makes it nice and hearty.
If you love tomato soup, you also need to try this Tomato Basil Soup.
So – I’m not one to always jump to the shortcut. I love them when things are busy, but really, most of the time, it’s just as fast to grab the fresh ingredients to make in place of the shortcut. But that being said, I have had my fair share of times when I just need something fast and something easy.
Enter this Creamy Tortellini Soup. The base of this soup is made from canned tomato soup. Which, yeah, I’m not a huge fan of on its own. But I had to give this a try, and when I quizzed my husband after dinner, he had no idea that it started with canned soup. And he can usually tell things like that.
All you need is about 35 minutes, and a few ingredients. This soup recipe really couldn’t get any easier. My favorite part is the sun dried tomatoes (Yum!) and my kids and husband went crazy over the tortellini. This is a home run of a family friendly meal that we all devoured!
Ingredients
- Tortellini: The recipe calls for refrigerated tortellini, but frozen tortellini will work as well.
- Butter: I like to use unsalted butter.
- Flour: This is just to slightly thicken the soup.
- Broth: To keep this vegetarian, I used vegetable broth. If you want, you can use chicken broth to give even more flavor.
- Milk & Half and Half: We used a mixture of milk and half and half. You could also use 3 cups of milk and 1 cup of heavy whipping cream.
- Tomato Soup: You want condensed soup – undiluted. You will add it in straight from the can.
- Sun-Dried Tomatoes: Do not skip the sun-dried tomatoes. They are what brings this soup to another level.
- Seasonings: You will need some dried herbs – onion powder, garlic powder, and dried basil. You’ll also need salt.
- Cheese: You need a little bit of parmesan cheese – freshly grated will melt into the soup so much easier.
How to Make Creamy Tortellini Soup
STEP 1: Bring a pot of water to a boil, add the tortellini, and cook until al dente. Drain the pasta and set aside.
STEP 2: While the pasta is boiling, start the soup. Melt the butter, then whisk in the flour. Let this cook for a minute or two.
STEP 3: Whisk in the broth, then the milk and half and half. Then add the tomato soup, sun-dried tomatoes, and seasonings.
STEP 4: Once the soup is heated through and thickened slightly, stir in the parmesan and the cooked pasta.
Tips and Tricks
Make sure to taste the soup, and season with salt as needed.
You can add in chicken or sausage if you want to add in some extra protein.
I don’t love to freeze soups with dairy in them because the dairy tends to separate. But the leftovers are actually really delicious. Store any leftovers in the refrigerator, and reheat in the microwave or on the stove.
This soup is perfect served on its own, with a grilled cheese sandwich, or with some cheesy biscuits.
More Soup Recipes
Sweet Potato Soup
Broccoli Cheddar Soup
Corn Chowder with Bacon
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Creamy Tortellini Soup
Ingredients
- 1 (9-oz) package refrigerated cheese tortellini
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 cups milk
- 2 cups half and half
- 2 (10 3/4 oz each) cans condensed tomato soup
- 1/2 cup chopped oil-packed sun-dried tomatoes drained
- 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
Instructions
- Bring a large pot of water to a boil. Add the tortellini and cook according to the package directions. Drain and reserve.
- Meanwhile, in a large soup pot or dutch oven, melt the butter. Whisk in the flour and cook for a minute or two.
- Slowly whisk in the vegetable broth, followed by the milk and the half and half. Add the tomato soup, sun-dried tomatoes, onion powder, garlic powder, basil, and salt. Heat completely, stirring often.
- Just before serving, add the tortellini and 1/2 cup of parmesan cheese. Cook until heated through.
- Serve topped with additional parmesan, if desired.
Chels R. says
I love Taste of Home recipes and this one looks perfect! You’re so close!!!!