October 1, 2013

Creamy Tomato Tortellini Soup

It was one of those weekends.

Ya know, the kind where . . .

1.  Your dryer breaks on Saturday when you have a full load of wet towels

2.  Your oven breaks (again) on Sunday when you are dying to bake Low-Fat Pumpkin Chocolate Chip Bread

3.  You think you have Monday off work , but you find out it really isn't for two more weeks (Columbus Day).  Bummer big-time.

4.  Breaking Bad is OVER

But hey, it could always be worse.  LUCKILY, I got both of the appliance parts I needed for $100 and they are easy enough to just install yourself. 
This soup is exactly what I needed.  It's Fast and it's Easy and not to mention, DELICIOUS.  "The Mr." and I both loved it and I WILL be making it again.     

It's thick and creamy and doesn't taste semi-homemade.
I used this cheese tortellini that I got at Costco a few months ago.  It was only $9 or so for a TON of tortellini.  I divided it up and froze it and I have been using it ever since.  Love it.   

We served our soup with some sliced french bread and are having the leftovers tonight along with my favorite Lighter and Leaner Grilled Pimento Cheese Sandwiches.

Make It. Love it.
Creamy Tomato Tortellini Soup
(Printable Recipe) or (Printable with Picture)

1/2 Lb. Italian sausage, opt.
1/4 c. chopped red bell pepper
2 garlic cloves, minced
2 (10 3/4 oz.) cans tomato soup
1 (14.5 oz.) can low-sodium chicken broth
2 1/4 c. half-and-half (I used fat-free)
1 tsp. onion powder
1 Tbl. Italian seasoning
salt and pepper, to taste
9 oz. cheese-filled tortellini
1/4 c. grated Parmesan cheese
    plus more for serving
Opt: 1 Tbl. cornstarch dissolved in 1 Tbl. cold water

Brown sausage in large pot over medium heat.  Add the chopped bell pepper and saute until tender.  Add the garlic and saute for 30 seconds.  Drain any grease.  Add the tomato soup, chicken broth, half-and-half, onion powder, Italian seasoning and salt and pepper.  Bring to a boil and add the tortellini.  If you want your soup a little thicker, stir in cornstarch mixture.  Cook until tortellini is done (check package directions).  Stir in 1/4 cup grated Parmesan cheese.  Garnish with more Parmesan, for serving.  Serves: 4-5.  

Jenn's Notes: I wanted meat in my soup and Italian sausage was perfect and tasted great, but it is completely optional.  I did add the cornstarch mixture.  This is a great recipe.  

adapted from: Key Ingredient


  1. This looks delicious! I've had weekends like that before, a good meal always makes things better:)

  2. I love how something hot and served in a bowl can suddenly make a bad day into a good one :)

  3. This soup has great flavor. I think I'll skip the sausage next time though. My husband loved it, but my kids weren't crazy about it. (I'll make it again anyway because I thought it was so good!) Thanks so much for your notes at the end of recipes. They are always super helpful I hope you week is going better than your weekend was.

    1. I am so glad you liked it. It will still be totally good without the sausage. Thanks - Jenn

  4. We just made something almost identical to this the other night and it was to die for!! My hubby said he was excited for leftovers the next day! ;) We used cream cheese instead of tomato soup. Love your version too!

  5. Made this tonight for my husband (subbed in wisconsin cheddar turkey sausage) and did the slurry to thicken the soup and wow! So tasty. My hubby actually said, "babe, you are good, you should be on Top Chef" - HAHA! So thank you! :)

  6. I made the last night for dinner it was so yummy. But should the cheese tortellini be at 19 ounce bag? Not the 9 you have on the recipe?

    1. hmmm . . . good question? I'm pretty sure I weighed it on my kitchen scale, but I better go double check my recipe in my notebook. Did you add 19 oz?


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