Creamy Tomato Tortellini Soup

13 20 527
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 5
Creamy Tomato Tortellini Soup
Health Highlights


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 527
Calories from fat 225
Calories from saturated fat 105
Total Fat 25.0 g
Saturated Fat 11.7 g
Trans Fat 0.5 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 9.7 g
Cholesterol 66 mg
Sodium 1295 mg
Potassium 1251 mg
Total Carbohydrate 56 g
Dietary Fiber 3.1 g
Sugars 20.5 g
Protein 20.8 g

Dietary servings

Per Portion

Grain 0.8
Milk 0.3
Milk Alternative 0.2
Vegetables 0.4

Energy sources


Meal Type(s)