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Creamy Tomato Tortellini Soup
Course:
Main Course, Soup
Cuisine:
Italian, North American
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
8
servings
Calories:
393
kcal
Author:
Lord Byron's Kitchen
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!
Print Recipe
Ingredients
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
Instructions
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.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
46
g
|
Protein:
15
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Cholesterol:
60
mg
|
Sodium:
1573
mg
|
Potassium:
648
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
1371
IU
|
Vitamin C:
21
mg
|
Calcium:
236
mg
|
Iron:
3
mg