A quick and easy, hearty and cozy dinner, prepared with ready-made ingredients. Creamy Tomato Tortellini Soup is made with canned tomato soup, frozen pasta, and cream cheese. It is the ultimate cold-weather, family-friendly meal!
CREAMY TOMATO TORTELLINI SOUP
If you’ve been reading posts from Lord Byron’s Kitchen for a while now, you will know that we love soups and stews in the colder months. Go back and re-read some of those posts, and no doubt you will find that I have a few favourites. I think I say that about all soups. But, this one is my favourite, for sure! For real, this time, Dear Reader!
I wish I could take full credit for this recipe, but I can’t. As a food blogger, much of my research comes from reading other food blogs. There’s so many out there, but only a few that I read religiously. Dishes and Dust Bunnies is one of those blogs.
Creamy Tomato Tortellini Soup was inspired by Michelle’s recipe. You can find the original here. She uses a slow cooker and her version is not vegetarian. So, if you’re looking to make this soup with yummy sausage, check her out!
For our home, I had to change it up so that it’s vegetarian. But, when it comes to pasta, I very rarely make pasta with meat anyway. And, I had many homemade ingredients in my pantry to use. Oh, this soup was absolutely fantastic!
STORE BOUGHT VS HOMEMADE INGREDIENTS:
Most of the ingredients in this soup are already prepared for you at the grocery store. For example, you will need diced tomatoes. You can easily pick up a can anywhere. I love canning, so our pantry always has homemade canned goods like diced tomatoes. No store-bought canned tomatoes can compare to my Canned Diced Tomatoes!
You will also need three cans of tomato soup. I can my own tomato soup in late summer so I used that instead. Even thought John.e and McKenna love canned Campbell’s tomato soup, I much prefer homemade. It’s made with the freshest summer-ripe tomatoes.
What is tomato soup or pasta without some really good Italian flavour? You will need Italian seasoning for this recipe. If you don’t have any, it’s so easy to make some with the spices you already have in your spice rack. I have a great recipe for Italian Seasoning Blend that I used.
I know that’s a lot of homemade recipes just to get to this homemade soup. Do I expect you to make all of those things before you make this Creamy Tomato Tortellini Soup? No! But, if you stock your pantry during canning season, it’s so easy to prepare dishes in the colder months.
HERE IS WHAT YOU WILL NEED FOR THIS RECIPE:
- Vegetable Broth – You will need 6 cups of broth. If you’re not preparing a vegetarian version, you can use chicken broth instead.
- Diced Tomatoes – Just a can of diced tomatoes from the store is fine.
- Tomato Soup – Any regular canned tomato soup like Campbell’s is perfect.
- Cream Cheese – DO NOT use block cream cheese. It will not melt down properly and will leave white specs in your soup. Use the soft, spreadable cream cheese instead. The soup will be creamier with the right cream cheese.
- Frozen Tortellini – Cheese-filled tortellini is great in this soup.
- Italian Seasoning – I have a great homemade Italian Seasoning Blend if you don’t already have a store-bought version.
- Parsley – Fresh chopped parsley will elevate the soup to make it taste like it wasn’t prepared with mostly store-bought prepared ingredients. Plus, it’s a nice contrast in colour.
- Parmesan – Tomatoes and pasta love parmesan cheese. I love to finish the soup with a good sprinkling of it.
HOW TO MAKE THIS SOUP:
This soup is extremely easy to make. Since all of the ingredients are already cooked and ready to use, there’s not much to do except throw everything into your soup pot. Here’s how I do it!
Pour the vegetable stock and the canned diced tomatoes with the liquid, into a soup pot. Over medium-high heat, bring to a low boil.
Add the cream cheese and stir into the soup. Continue to boil and stir until the cream cheese has melted into the liquid. Next, add the tomato soup, Italian seasoning, and ground black pepper. Stir to combine and bring the soup back to a boil.
Reduce heat to medium. Add the frozen tortellini and stir. Continue to cook, stirring often so that the pasta does not stick to the bottom of the pot. Once the pasta is cooked through, turn off the heat.
Add in the parsley and stir into the hot soup. Ladle the soup into shallow bowls. Top with a good amount of parmesan cheese and garnish. Serve immediately.
A MEATY ALTERNATIVE
If you want to add meat to the soup, I would recommend using Italian sausage, just like Michelle did. Here’s how I would do it for this particular version.
Remove the Italian sausage from the casing. Discard the casing. If you have ground Italian sausage, you will skip that step. Next, add just a touch of olive oil to your pot and add the sausage. Cook the sausage over medium heat, using a wooden spoon to break up the sausage as it cooks.
Once the meat is no longer pink, remove the sausage from the pot and drain the grease. With the sausage meat set aside, follow the recipe as written in the recipe card below. When you add the frozen tortellini to the pot, add the cooked sausage too and continue to cook as per the recipe card.
If the soup becomes too thick, you can add another bit of vegetable stock or even water. Be sure to taste and season if needed. That’s it! I hope you enjoy this soup as much as we did. And, thank you, Michelle, for the inspiration!
One final thing – if you want a similar soup without the cream and with more veggies, try my Tomato Tortellini Soup. It has spinach in it too!
Creamy Tomato Tortellini Soup
- 6 cups vegetable stock
- 28 ounces canned diced tomatoes
- 20 ounces canned tomato soup (two cans of Campbell's)
- 8 ounces spreadable cream cheese
- 500 grams frozen cheese tortellini
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup grated parmesan cheese
- Pour the vegetable stock and the canned diced tomatoes with the liquid, into a soup pot. Over medium-high heat, bring to a low boil.
- Add the cream cheese and stir into the soup. Continue to boil and stir until the cream cheese has melted into the liquid.
- Next, add the tomato soup, Italian seasoning, and ground black pepper. Stir to combine and bring the soup back to a boil.
- Reduce heat to medium. Add the frozen tortellini and stir. Continue to cook, stirring often so that the pasta does not stick to the bottom of the pot.
- Once the pasta is cooked through, turn off the heat.
- Add in the parsley and stir into the hot soup.
- Ladle the soup into shallow bowls. Top with a good amount of parmesan cheese and garnish. Serve immediately.