Creamy Tomato Tortellini Soup

If I haven’t stated before, I love fall. Hey! I LOVE Fall! The cooler temperatures make my hair less all over the place. Plus football is back and harvest is in full swing around the country. I also love fall because it marks the start of soup season! And nothing can be simpler than this recipe for Creamy Tomato Tortellini Soup.

And the reason it couldn’t be more simple is because the recipe starts with canned tomato soup (Hey a girls gotta do what a girls gotta do!) and gets doctored up with the addition of half and half, spices, tortellini, and cheese.

Feel free to mix up the ingredients to fit your family’s taste. Change up the seasonings, live on the wild side and use heavy cream instead of half and half, or substitute a sausage or chicken tortellini for the cheese version.

The ingredients for the soup could easily be placed in a slow cooker and heated for a couple hours set on low heat.

A super quick and easy meal to throw together for your family on a busy weeknight. Serve in a large bowl with a side of crusty bread for dipping or the classic tomato soup companion of grilled cheese.

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Creamy Tomato Tortellini Soup

Course Main Course, Soup

Cuisine American, Italian

Cook Time 15 minutes

Author My Farmhouse Table

Ingredients

• 3 cans (10.75oz) Tomato Soup
• 2 cups Half and Half
• 2 cups Chicken Broth
• 1 Tbsp Italian Seasoning
• 1 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 pkg (9 oz) Cheese Tortellini
• 1/2 cup shredded Parmesan Cheese

Instructions

1. In a large pot over medium heat add tomato soup, half and half, chicken broth, Italian seasoning, onion powder, garlic powder, salt, and pepper. 
   

2. Bring to a gentle simmer. 

3. Once simmering, drop tortellini into the soup. Cook according to the package directions. 

4. After tortellini is cooked, ladle soup into bowls and top with Parmesan cheese.