Creamy Tomato Tortellini Soup – delicious creamy tomato soup with cheese tortellini! Quick and easy, perfect for a weeknight meal the whole family will love.
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.
This Creamy Tomato Tortellini Soup is so easy and it’s a great way to fancy up your usual can of tomato soup.
- Olive oil
- Condensed tomato soup
- Half and half
- Vegetable broth or chicken broth – use vegetable broth to keep it vegetarian
- Onion powder
- Salt and pepper
- Italian seasoning
- Cheese-filled tortellini
- 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.
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?
This tomato soup will be good for up to 5 days as long as it is properly stored in the refrigerated in an airtight container. These glass containers are my favorite for all our leftovers.
When you are ready to enjoy it, you can reheat on the microwave or stovetop. If the pasta has absorbed too much of the soup, add more broth to get it back to it’s original soupy consistency.
Can You Freeze It?
You can freeze this soup for up to 3 months. I recommend freezing it in these freezer-safe soup containers.
When you are ready to serve it, let it defrost overnight in the fridge and then you can reheat on the stovetop or microwave. If it’s thicker than you ready, a couple splashes of chicken broth will get it back to it’s original consistency.
More Comforting Soup Recipes
- Chicken and Wild Rice Soup (Panera Copycat)
- Broccoli Cheddar Soup
- Creamy Chicken Gnocchi Soup
- Autumn Squash Soup (Panera Copycat)
- Pickle Soup Recipe
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- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 10 ¾ ounce cans condensed tomato soup
- 1 ½ 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 1365mgCarbohydrates: 32gFiber: 2gSugar: 13gProtein: 19g