Creamy Tomato Tortellini Soup
This post is sponsored by Campbell’s®, all opinions are my own.
The perfect crowd-pleasing soup: Creamy Tomato Tortellini Soup
The cool weather is finally here! We are cozying up to the fireplace and making all of our favorite soups to keep us warm. One soup that never fails to appear on our “cozy” menu is Campbell’s Tomato Soup. My son loves it accompanied by a gooey grilled cheese sandwich. This time, I decided to give his beloved tomato soup a twist by making it a tad bit creamy and adding tortellini pasta.
Because we always have Campbell’s® Tomato Soup in our pantry, the preparation is quick and simple. All you need is a few more pantry ingredients and some milk and cream from the refrigerator. The soup can be enjoyed without the pasta, but if you are feeding a hungry crowd, a little goes a long way when tortellini is added. If you are not a fan of tortellini, add your favorite large noodle pasta, such as ravioli or broken lasagna noodles.
Related recipe: Cheesy Scalloped Potatoes with Chorizo
I always stock up on Campbell’s® tomato soup and Campbell’s® cream of mushrooms. Not only do they taste great as is but they are also great bases for various dishes such as these Cheesy Scalloped Potatoes with Chorizo.
Add this delicious creamy tomato tortellini soup to your winter meal rotation. It will become a family favorite as soon as they taste the first spoonful.
Creamy Tomato Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: Serves 10 1x
Description
This creamy tomato tortellini soup can be enjoyed without the pasta, but if you are feeding a hungry crowd, a little goes a long way when tortellini is added. If you are not a fan of tortellini, add your favorite large noodle pasta, such as ravioli or broken lasagna noodles.
Ingredients
1 tablespoon cooking oil
¾ cup white onion, chopped
2 garlic cloves, chopped
2 (14.5 ounce) cans diced fire roasted tomatoes
2 (10.75 ounce) cans Campbell’s® Tomato Soup
2 sprigs fresh basil, chopped (save a few leaves for garnish)
3 cups milk
2 cups vegetable broth
3 tablespoons tomato paste
½ cup half and half
1/3 cup (plus more for garnish) parmesan cheese, grated
1 (12 ounce) package tortellini
chili pepper flakes (optional)
Instructions
Heat oil in a large saucepan over medium heat. Stir in onion and garlic; cook for 5 minutes or until onion is tender. Add tomatoes, tomato soup, basil, milk, broth and tomato paste. Bring to a boil and decrease heat to medium low. Simmer for 20 minutes, stirring every few minutes.
Stir in half and half, cheese and tortellini. Cook for 12 minutes or until tortellini is al dente.
To serve: Scoop soup in bowls, top with a few fresh basil leaves, a sprinkle of parmesan cheese and chili pepper flakes (optional).
