Creamy Tomato Tortellini Soup – delicious creamy tomato soup with cheese tortellini! Quick and easy, perfect for a weeknight meatless meal!
I made Creamy Tomato Tortellini Soup yesterday because it was really cold here in Colorado and it wasn’t the fun cold that comes with lots of fluffy snow to go sledding in.
It was the so-icy-that-my-husband-had-to-take-my-car-because-I-have-better-tires-and-four-wheel-drive kind of cold.
And that’s the worst.
I’ve always loved tomato soup – I used to have one of those Campbell’s drinkable tomato soups every single winter morning on the way to work. Because I needed something warm since my old Camaro had no heat but there was no point in coffee since work was Starbucks.
So I’d drink tomato soup at 4:45 am.
You gotta really love tomato soup to do that.
How To Make Creamy Tomato Tortellini Soup!
This Creamy Tomato Tortellini Soup is so easy and it’s a great way to fancy up your usual can of tomato soup.
It starts by sautéing garlic in olive oil just until it’s fragrant, only a few seconds. Then you add a couple cans of condensed tomato soup, milk half and half, vegetable broth and a handful of spices. The soup mixture gets brought to a simmer and then you toss your cheese tortellini in and cook according to the package instructions, which should be less than 10 minutes.
The whole thing takes about 15 minutes to make and since it’s got pasta in it, you don’t even have to fuss with grilled cheese sandwiches. Unless you want sandwiches with your pasta and I will not judge you for that.
Can You Freeze Creamy Tomato Tortellini Soup?
Yes, you can. I’ve had many readers reach out to me to say they make giant batches and freeze them and they defrost perfectly. To defrost, either pop the frozen chunk of soup in a slow cooker on low for a couple hours or defrost overnight in the fridge and reheat on the stovetop.
However, I don’t love freezing soups with pasta in them or with dairy because I feel like both change the texture of the soup. So I think it’s really up to your preference. This soup is really so simple and quick that you might as well just make it fresh. I think, at least.
Can You Make Creamy Tomato Tortellini Soup Ahead?
Yes, if you need to make it ahead of time, you can. The pasta will continue to absorb liquid as it sits so you may need to add a couple splashes of broth to thin it out when you reheat it.
How Long Is Creamy Tomato Tortellini Soup Good For?
I think it’s tastiest when consumed within the first couple days but it is safe to consume up to 5 days as long as it is properly stored in the refrigerated in an airtight container.
More Comforting Soup Recipes
- Chicken and Wild Rice Soup (Panera Copycat)
- Broccoli Cheddar Soup
- Creamy Mushroom Soup
- Spicy Coconut Wonton Soup
- Autumn Squash Soup (Panera Copycat)
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- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 10 3/4 ounce cans condensed tomato soup
- 1 1/2 cups milk
- 2 cups half and half
- 2 cups vegetable broth, or chicken broth
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 9 ounce package cheese-filled tortellini
- grated Parmesan, for serving
- Heat olive oil over medium heat. Add garlic and cook just until fragrant, about 1 minute. Add the tomato soup, milk, half and half, vegetable broth, and all the seasonings. Bring to a simmer. Once simmering, drop in the tortellini and cook according to package instructions (probably about 7 - 10 minutes). Serve hot with Parmesan on top.
Amount Per Serving: Calories: 437 Total Fat: 26g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 82mg Sodium: 1365mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 13g Sugar Alcohols: 0g Protein: 19g