Creamy tortellini soup perfect for cold days.
INGREDIENTS
2 large garlic cloves, minced
2 tablespoons olive oil
2 (10.75-ounce) cans of tomato soup
1/4 cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
2 cups half-and-half
2 cups chicken stock
1 teaspoon onion powder
1 tsp garlic powder
1 tablespoons Italian seasoning
1/2 teaspoons salt
1/2 teaspoons pepper
1 (9-ounce) package cheese-filled tortellini
1/2 cup shredded Parmesan cheese
Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices, and bring to a simmer. I like to add a little of the sun dried tomato oil also.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.
Serve with your favorite bread.
One of the things I love most about this creamy tortellini soup is how versatile it is. You can easily adapt it to suit your taste or what you have in your pantry. For instance, instead of chicken stock, vegetable stock works just as well for a vegetarian twist. I’ve also experimented with adding fresh herbs like basil or oregano to enhance the flavor profile. When making this soup, be sure to sauté the garlic just until golden brown to avoid bitterness. Adding a bit of the sun-dried tomato oil along with the chopped sun-dried tomatoes really deepens the tomato flavor and adds a subtle sweetness that balances the creaminess perfectly. Another tip is to choose a high-quality cheese-filled tortellini—the filling makes a big difference in the overall soup texture and taste. Cooking the tortellini directly in the simmering soup not only cooks them perfectly but also infuses the pasta with all those delicious flavors. Serving this soup with crusty bread or garlic bread makes the meal even more satisfying. It’s a great comfort food on chilly days, and it reheats well, which is great for leftovers. I’ve found that garnishing with freshly grated Parmesan cheese just before serving adds a lovely salty tang and melts slightly into the hot soup, elevating the whole experience. Overall, this creamy tortellini soup has become a favorite in my household during the colder months. It’s simple, hearty, and packed with flavor—definitely worth trying if you crave a warming and delicious soup.
