Creamy Tomato Tortellini Soup

I found this recipe on Pinterest &, as I am wont to do, I played around with it & adjusted it. The base of this soup is so good, my husband has requested that I make it twice now without the tortellini. He wants to be able to just drink it from a mug.

2 cloves of garlic, minced

2 Tablespoons olive oil

2  10 3/4 Oz cans Campbell’s tomato soup

2 ½ cups milk

1 cup heavy cream

2 cups vegetable broth

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Italian seasoning

9 Oz frozen cheese tortellini

Saute garlic with the olive oil in a large stock pot over medium heat. Don’t let it get too brown or burnt.

When the garlic is done, add tomato soup, milk, cream, broth and spices. Bring to a simmer. Drop tortellini into the soup. Cook about 8 minutes.



  1. Looks so yummy! Sounds like a soup I make with the tomato soup and milk or half and half and pesto, but then adding the tortellini takes it over the top and I don’t even like canned tomato soup but I love it!


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