A Creamy Tomato Tortellini Soup Recipe garnished with Parmesan cheese, croutons, and fresh basil. Creamy Tomato Soup loaded with Cheese Tortellini.
The cheesy tortellini and creaminess of this soup makes this a comfort food. The best part is that it doesn’t take hours. It takes less than 20 minutes. Using the can of condensed tomato soup is a convenient shortcut to this delicious soup.
The fresh basil garnish is pure pleasure for your nose. In the recipe, you will be using dried basil. I am the type of person who holds the soup bowl in their hand and holds it right up to my face. I love breathing in the comforting aromas of this soup and letting the steam hit my face.
This creamy tomato tortellini soup is so delicious. Add the garnishes of fresh basil, shredded Parmesan cheese, and crunchy croutons and you have a mouthwatering soup that is fit for dinner. Typically I would make some sourdough grilled cheese sandwiches to go with my tomato soup. With this pot of soup, it would be too much. This soup is a meal. The recipe makes a whole pot and serves six. Six large bowls of hot creamy tomato goodness.
Ingredients for Creamy Tomato Tortellini Soup
- Frozen Cheese Tortellini
- Condensed Tomato Soup
- Vegetable Broth
- Half and Half
- Sundried Julienne Cut Tomatoes with Herbs in Oil.
- Onion Powder
- Garlic Powder
- Dried Basil
- Parmesan Cheese
- Optional: croutons, fresh basil leaves, or crusty bread for dipping.
How to Make Creamy Tomato Tortellini Soup
In a large pot over medium heat whisk together condensed tomato soup, broth, milk, half and half, sundried tomatoes, onion powder, garlic powder, dried basil, and salt.
Next, in a different pot boil frozen tortellini as directed on the package. Once the tortellini is done, drain, and transfer to the pot with the tomato soup.
Add Parmesan cheese and stir. Allow soup to heat through and serve hot.
Garnish bowls of soup with fresh basil, Parmesan cheese, croutons or crusty bread.
How to Handle leftover Creamy Tomato Tortellini Soup
Refrigerate any leftovers. This soup tastes great leftover. When you are ready to eat just pop it in the microwave stirring halfway through heating.
Can I cook Creamy Tomato Tortellini Soup in a slow cooker?
Yes, but you will still have to boil the tortellini separately and add it into the soup at the end. Otherwise, you will have big blown up overcooked pasta in your soup. Nobody wants that! You can have the soup ready in 17 minutes and that includes prep time. I would recommend just skipping the crockpot on this recipe. If you are interested in slow cooker soups try my Slow Cooker Salsa Verde Pork Soup.
Creamy Tomato Tortellini Soup Recipe
Creamy Tomato Tortellini Soup
- 12 oz. frozen cheese tortellini.
- 1 can family size condensed tomato soup 23.2 oz.
- 2 cups vegetable broth
- 2 cups milk
- 2 cups half and half
- 1/2 cup Sun Dried Julienne Cut tomatoes with herbs chopped, oil discarded.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 cup Parmesan cheese plus more for garnish.
- Optional garnishes: fresh basil leaves croutons, and/or crusty bread.
Add all of the ingredients except for Parmesan and tortellini into a large pot over medium heat and whisk to combine.
In a separate pot boil frozen tortellini as directed on the package.
Add tortellini and Parmesan cheese and stir.
Serve hot. Garnished with fresh basil, Parmesan cheese, croutons, or crusty bread.
The oil left on the sun dried tomatoes is ok. The tomatoes should not be rinsed to remove the oil.
This recipe was adapted from Taste of Home.
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