Creamy Tomato Tortellini Soup

13 20 501
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 5
Creamy Tomato Tortellini Soup
Health Rating


2 clove(s) Garlic (minced)
2 tbsp Extra virgin olive oil
2 can, 284 ml Tomato soup, canned, condensed
1/2 cup Sun-dried tomatoes (chopped or 2 tbsp. of sun dried tomato paste)
1 1/2 cup Partly skimmed milk, 1% M.F.
2 cup Cream, half and half, 10% M.F.
2 cup Chicken broth (stock)
1 tsp Onion powder
1/2 tsp Salt
1/2 tsp Black pepper
2 tsp Italian herb seasoning, McCormick
256 gm Pasta, tortellini with cheese filling (one package)
1/2 cup Parmesan cheese, shredded


Saute 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, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.

After noodles are cooked, ladle soup into bowls and top with parmesan cheese and serve with crusty bread.


Nutrition Facts

Per Portion

Calories 501
Calories from fat 208
Calories from saturated fat 96
Total Fat 23.1 g
Saturated Fat 10.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 9.2 g
Cholesterol 63 mg
Sodium 1745 mg
Potassium 883 mg
Total Carbohydrate 54 g
Dietary Fiber 3.4 g
Sugars 11.6 g
Protein 19.4 g

Dietary servings

Per Portion

Grain 0.8
Milk 0.3
Milk Alternative 0.2
Vegetables 0.4

Energy sources

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