Creamy Tomato Tortellini Soup

I know a lot of you are probably expecting a post about my NYC adventures I mentioned on Friday, or Luke’s 1st birthday party, but today is dedicated to March’s Secret Recipe Club and this time I got to choose something from A Cook’s Quest! I was very interested in Jenn’s Baked Penne with Chicken, Broccoli and Cream Sauce, and her Peanut Butter Struesel Brownies, but decided to go for something a little different – a soup made with tortellini. I actually worried this soup was going to taste like eating tortellini in too much sauce/watered down sauce, but it was excellent! Imagine a flavorful, creamy tomato soup, with cheesy tortellini thrown into the mix. Pretty much a great idea.

Creamy Tomato Tortellini Soup

Two years ago: Banana Pecan Waffles


Serves 6


2 cloves of garlic, minced

2 Tbsp olive oil

2 cans (10-3/4 oz. each) condensed tomato soup

2-1/2 cups milk

1 cup heavy cream

2 cups chicken broth

2 Tbsp tomato paste

1 tsp onion powder

2 tsp Italian seasoning

1/2 tsp salt

1 package (9 oz.) refrigerated cheese tortellini

1/2 cup shredded Parmesan cheese


  1. Heat a large stock pot until hot.  Add olive oil and garlic.  Saute until the garlic becomes fragrant and slightly golden, about 30 seconds to a minute.  When the garlic is golden, add the soup, milk, heavy cream, chicken stock and spices. Let this simmer for about 8 minutes then add your pasta.  Follow the instructions on your brand of pasta.  Cooking time may vary.  Ladle the soup into bowls and enjoy with Parmesan cheese and garlic bread.

Source: Adapted slightly from A Cook’s Quest.


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