This is such a quick and easy recipe that is perfect for cold nights! We don’t get a TON of those in Florida, but when we do… this is one of my favorite soups. It pairs perfectly with a grilled pepperoni, salami, and provolone sandwich.
Tortellini Soup
Servings: 8 people
Ingredients
- 2 Tbsp Olive Oil
- 1 Tbsp Garlic Powder
- 1 tsp Onion Powder
- 2 10 ¾ oz Cans of Condensed Tomato Soup
- 1 6.7 oz jar Sundried Tomato Pesto
- ½ tsp Salt
- ½ tsp Pepper
- 1 Tbsp Italian Seasoning
- 1 14.5 oz can Chicken Broth
- 2 cups Half & Half
- 1 cup Milk
- 1 19 oz bag Frozen Tortellini
- 1 Shredded Italian Cheese (your choice - for topping)
Instructions
- Gather your ingredients.
- In a large pot combine olive oil, garlic powder, and onion powder. Cook on medium for about 4 minutes, or until it becomes aromatic.
- Add both cans of tomato soup, pesto, salt, pepper, and Italian seasoning. Simmer for a few minutes until you get a hint of a boil.
- Add the chicken broth and let cook for 2-3 minutes.
- Add the half & half and milk. Turn the heat up slightly to a medium/high and bring to slight boil.
- Once boiling, add the tortellini. Return to a boil, and cook for 3 minutes. (You will know when the tortellini is done because it will float to the top).
- Sprinkle with Italian cheese and enjoy!
Super easy recipe and so delicious. Perfect cold weather week night meal.
Awesome! So glad you enjoyed it. Definitely perfect for cold weather!