Tomato Tortellini Soup

A warm and comforting tomato soup with tortellini is a hearty, filling soup perfect for a cold day.

I remember as a kid, I wasn’t a fan of the “tomato soup and grilled cheese” meal. I wanted the grilled cheese, of course, but couldn’t have cared less for the tomato soup. Then again, until I was in my twenties I could have literally eaten ramen noodles and spaghettio’s with meatballs every day of my life and been perfectly happy. Don’t ask me how my eating habits or palate changed so drastically, for no apparent reason, in my late twenties.

But despite my very limited desires for food way back then, I have come to really love things like tomato soup. And when you add some tortellini – because, let’s be honest, tortellini is freaking amazing stuff – then I am all over that. And, because dear hubby has to have meat with every meal, it’s easy to throw some chicken into this soup, if you so desire.

I am content with or without it, and you can make that addition at your discretion, as well.

Creamy tomato soup, cheesy tortellini, with some added parmesan and basil for garnish – now that my friends, is a cold weather meal worth writing home about.

I first made this delicious soup back in 2012. And I have been in love with it ever since. It is really such a tasty and filling soup, and the quintessential soup for cold weather. You can add chicken. You can add a grilled cheese on the side, to keep witht the whole duo thing. Or you can eat it just as it is, and love every bite of it without wishing there was something more to it.

My kiddo is a pretty good eater, if not less so than when she was younger, but one thing she will always eat – tortellini. She’s not quite to soup-eating status, but she ate the heck out of some tortellini and shredded chicken. And kept asking for “More to’tellini!” There is no denying that my kid, is a carb-loving kid. What can I say, she is my child. Carbs, chocolate, and mint. Love that kid. Even if half the time she’d rather eat fruit snacks than an actual meal.

All you need to know is that this soup is perfect for this time of year, and if anyone in your family won’t eat it and the whole family is sure to love it!! This post is in conjunction with posts with a group of bloggers who want to share soups, stews, and chili recipes with you for the cold weather. Be sure to check out all the great recipes below!

Soups, Stews & Chili

• Bison Chili by Simple And Savory
• Black Eyed Pea and Collard Greens Soup by Palatable Pastime
• Chicken Cacciatore (Hunters Stew) by Delaware Girl Eats
• Chicken Chili by Cindys Recipes and Writings
• Easy Cheeseburger Soup by Cheese Curd In Paradise
• Instant Pot Ham and Bean Soup by A Kitchen Hoor’s Adventures
• Lemony Greek Chicken Soup by Hezzi-D’s Books and Cooks
• Slow Cooker Stuffed Pepper Soup by Blogghetti

Tomato Tortellini Soup
 A warm and comforting tomato soup with tortellini is a hearty, filling soup perfect for a cold day. 
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Soup
Keyword: Tomato Soup, Tortellini
Cook Time: 15 minutes
Servings: 6 servings
Ingredients
• 2 cans 10-3/4 ounces each reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 cup shredded Parmesan cheese, plus extra for topping
• 1 9 oz package refrigerated cheese tortellini
• sliced fresh basil leaves for topping, optional
Instructions
• Combine the tomato soup, broth, milk, half and half, and seasonings in a stock pot over medium-high heat. Stir to combine and bring to a simmer. Reduce heat to keep at a simmer (not boiling), and add the tortellini. Cook until tender, about 9 minutes.
• Stir in cheese, taste and add salt and pepper, if needed.
• Serve topped with extra parmesan and basil, if desired!
Notes
If you want to add some protein to this soup – add a couple of cooked, cubed or shredded chicken breasts in when you add the tortellini!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Source from Taste of Home