Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup
Makes:
4
Prep Time:
10
minutes
Total Time:
25
minutes
based on 29 reviews
61

Dietary Considerations:

Vegetarian
Quick and easy classic Creamy Tomato Tortellini Soup complements a meal, or is perfect by itself.

In this recipe:

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Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini, prepared according to package directions
  • 2 cans (10 3/4 fluid ounces each) condensed tomato soup
  • 2 soup cans milk
  • 1/2 teaspoon crushed basil
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

COMBINE pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese.


Reviews:

Review This Recipe

Super easy and filling

 Star(s)

Amber McKinstry from Birmingham

This makes a great light dinner. I added a pinch pf garlic powder and it was wonderfully creamy & yummy! This is great for a crisp fall evening with a light salad of greens with fruit and some bread. MMMMM!

Read More Reviews

Review This Recipe
  •  Star(s)

    Easy & yummy for the whole family!

    Christina Ward from Lakewood, OH

    We have a 13 mo old who absolutely LOVED this dish. EXTREMELY easy to make. YUM!

  •  Star(s)

    This is a meal on its own with a few additions!

    Virna from San Diego CA

    I've been making this soup for years and it's always a big hit in our family. My kids actually ask for it when the weather starts getting cold. I've made it exactly by the recipe and it turns out just fine, no complaints. It's really good, just the way it is. However, we did start playing around with it when we were missing ingredients and I think it's even better with the adjustments... - We use 1/2-n-1/2 instead of milk. It gives it a creamier, richer taste without using the heavy cream (sooo much fat!) . - We exchanged one can of soup for a can of tomato sauce. This gave the tomato flavor a big punch and made the soup a darker red color (the original recipe turns out sort of pinkish). - We add more basil because we love the basil. Also, it takes more to really taste it. If you're using fresh, wait until the soup is done to add it, or it just cooks away. Finally, we have used mini-ravioli's in here instead of tortellini, and they work just as well. We had a loaf

  •  Star(s)

    Good and Easy

    Mrs. Hatton from

    This was an easy soup to make as well as quick. I will make this dish again.

  •  Star(s)

    I've made this for years

    stephaniec from Marion, IL

    After discovering this soup at a local restaurant I recreated it using frozen tortellini (beef or cheese), tomato soup (prepared with water), and a shake or two of Italian seasoning. This soup is great on a cold winter's day. It's quick and easy way to dress up plain tomato soup. Serve with grilled cheese or a nice salad.

  •  Star(s)

    Easy and Filling

    Mom of 3 from

    I make this all the time in winter, and it is so easy to throw together. Sometime, I add chopped carrots and yellow squash to the soup, and cook til tender, before I add the tortelli (it cooks faster then the veggies.) My kids love it!

  •  Star(s)

    Super easy and filling

    Amber McKinstry from Birmingham

    This makes a great light dinner. I added a pinch pf garlic powder and it was wonderfully creamy & yummy! This is great for a crisp fall evening with a light salad of greens with fruit and some bread. MMMMM!

  •  Star(s)

    Mmm, Mmm good

    T Mack from Baker, LA

    This was really good and hearty. Especially good for a cold night. Next time i'll have to make more, there were no leftovers!

  •  Star(s)

    great!

    Lynn from Tucson, AZ

    Great and easy soup! I made no adaptations and loved it.

  •  Star(s)

    Alright

    Megan from Mesa,AZ

    I tried this recipe but it wasn't that good. The soup didn't have much flavor to it. I will try to make it again.

  •  Star(s)

    AWESOME!

    Joanne from MA

    I made this the other night for my b/f and I. We both loved it. Definitely use the recommended pasta, and the milk gave it a nice, creamy taste. I used more fresh basil than suggested, because we love basil. I also made grilled cheese sandwiches. A quick, satisfying fall meal.

  •  Star(s)

    EASY

    TAMMY from

    I AM NOT A BIG FAN OF TOMATO SOUP BUT LOVED THIS RECIPE. VERY EASY TO MAKE. USING MILK GIVES IT A CREAMIER FLAVOR.

  •  Star(s)

    Don't Substitute Brands

    Susy W. from Davenport, Fla

    I used another brand of pasta in this recipe and didn't care for it. I made it again with the listed brand and it turned out better. The basil wasn't enough herb flavor for me so I added some oregano too.

  •  Star(s)

    Good Soup!

    Maria M from Ottawa ON Canada

    I have made this soup many times now, but have stopped using milk, as I find it will sometimes curdle or become lumpy. I use water instead, and it still tastes very good.

  •  Star(s)

    Seconds?!

    Leanne ™ from College Station/Killeen, TX

    Everyone in my family enjoyed this. I barely pre-cooked (warmed-up) the tortillini because I didn't want them to be soggy. Good warm light meal. I actually served this w/Dijon Honey Chicken. Recipe on this site. Both were winners.

  •  Star(s)

    Easy and Tasty

    wende burton from

    This is one of our family favorites. I sometimes add carrots and cut up yellow squash, or other vegtables in the fridge for a change of pace. Put them in before you add the tortelli, as they sometimes take longer to cook. I also put fresh cracked black pepper on top. It is easy, hearty, and is great on a cold night. My kids love it too! Highly recommend!

  •  Star(s)

    Yummy, yummy!

    Nina from Chicago, IL

    This soup was very delicious. I used heavy whipping cream instead of milk and about 3 teaspoons of chopped fresh basil. It was very creamy. I'll definitely make it again.

  •  Star(s)

    Yummy in the Tummy!

    Lori From Canada from Vancouver

    My husband is lactose intolerant, so I made this with lactose free milk and it still tasted great. And my sweetie did not get sick. This is a recipe to keep!

  •  Star(s)

    WOW!

    Lori from Texas

    This was so yummy! I added a can of diced tomatoes in garlic and basil seasoning. I would definitely make this again!

  •  Star(s)

    Substitute heavy cream for milk.

    Pepe Roni from

    Awesome recipe. USE HEAVY CREAM and it will be a lot creamier, thicker and just plain better :)

  •  Star(s)

    Easy & Delicious

    Marilynn from Park Ridge,IL

    I made this one afternoon last week for lunch for my mother-in-law and husband. It was very quick, easy and tasty. I will definitely keep all these ingredients on hand for a fast cold weather lunch. I sent the recipe to two friends, and they loved it also.

  •  Star(s)

    wonderful

    heather emery from Memphis, TN

    This is great after a cold day. We loved this soup. It is very easy to make. I also made grilled cheese sandwiches.

  •  Star(s)

    Yummy!

    B. East from Dover.DE

    Great Recipe! I will use a little less milk next time to get more of the tomato flavor, but otherwise it was great! I served it with warm garlic bread and it was a hit!

  •  Star(s)

    Wonderful

    Jennefer from Iowa

    This soup is wonderful. You know something is good when you like it AND your 5 year old begs for it!

  •  Star(s)

    Excellent Soup

    Elizabeth from Greenville, SC

    Very easy to make and very tasty. I served it with a grilled mozarella cheese sandwich. Great quick dinner!

  •  Star(s)

    Excellent

    Linda Goodwin from American Fork, Utah

    I made this soup for my sister and her husband after she had surgery and they loved it. She told everyone about it, so I had to give them all the recipe. My husband and I thought it was excellent as well. Very creamy...

  •  Star(s)

    Magically Delicious!!!

    Lindsey from Seattle, WA

    This is the creamiest, most wonderful tasting soup I have ever had!! I definitely encourage all of you to make this easy, yet magnificent soup!!

  •  Star(s)

    AMAZING

    kippy from

    This was such a good soup! I loved it soooooo much! It's creamy, and very very easy to make. I did not put the tortillini in, because we were having pasta anyway but just that soup alone is SO GOOD! mmmmmmmmmm

  •  Star(s)

    The best!!

    Amy from

    I loved this soup! It was easy to make and it tasted really good! I served garlic bread with it and everyone in my family loved it! If you like tortellini and tomato soup, this recipe is a must.

  •  Star(s)

    The best!!

    Amy from

    I loved this soup! It was easy to make and it tasted really good! I served garlic bread with it and everyone in my family loved it! If you like tortellini and tomato soup, this recipe is a must.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 390
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 1350mg (56% of DV)
  • Carbohydrates: 62g (21% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 23g
  • Protein: 18g
  • Vitamin A: 20% of DV
  • Vitamin C: 6% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Tomato Tortellini Soup

Ingredients

  • 1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini, prepared according to package directions
  • 2 cans (10 3/4 fluid ounces each) condensed tomato soup
  • 2 soup cans milk
  • 1/2 teaspoon crushed basil
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese

 

Directions

COMBINE pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese.

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Creamy Tomato Tortellini Soup