Easy Tomato Tortellini Soup Recipe
I can still remember the first time I made tomato tortellini soup. It was one of those days when I needed something comforting but didn’t have a lot of time to cook. I had a bag of frozen tortellini in the freezer and a can of tomato soup in the pantry. I decided to combine the two and add a few extra ingredients, and the result was delicious. From that moment on, it became one of my family’s favorite weeknight dinners.This soup is perfect for busy nights when you need something quick, but you don’t want to sacrifice flavor. It’s hearty, full of flavor, and can be made in just a few simple steps. Over time, I’ve made a few small tweaks to the recipe, but it’s always been a family favorite, and I hope it becomes one in your household too.
Equipment
- Large pot for cooking the soup
- Stirring spoon
- Ladle for serving
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 1 (28 oz) can of tomato soup
- 4 cups vegetable or chicken broth
- 1 (9 oz) package of cheese tortellini (fresh or frozen)
- 1/2 cup heavy cream or half-and-half
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional, for topping)
Instructions
- Heat a large pot over medium heat. Add a drizzle of olive oil and let it warm up. Add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes soft and translucent.Next, add the minced garlic and cook for 30 seconds, stirring constantly to release its flavor.
- Pour in the 28 oz can of tomato soup and 4 cups of vegetable or chicken broth. Stir well to combine, making sure the soup base is smooth and even.Season with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir again and bring the mixture to a gentle boil.
- Once the soup is boiling, add the cheese tortellini (fresh or frozen) directly into the pot. Stir gently to ensure the pasta is fully submerged in the broth.Reduce the heat to medium-low and let the soup simmer for about 5-7 minutes, or until the tortellini are tender and fully cooked. Stir occasionally to prevent sticking.
- Once the tortellini are cooked, lower the heat and slowly stir in 1/2 cup of heavy cream or half-and-half. This adds a rich, velvety texture to the soup. Let it warm through for 2-3 minutes, being careful not to let the soup boil after adding the cream.
- Give the soup a final taste test and adjust the seasoning with more salt or pepper if needed.Ladle the warm Tomato Tortellini Soup into bowls and garnish with freshly grated Parmesan cheese, a sprinkle of fresh basil, or a drizzle of olive oil for extra flavor.