Creamy Tomato Tortellini Soup

I found this recipe on Pinterest &, as I am wont to do, I played around with it & adjusted it. The base of this soup is so good, my husband has requested that I make it twice now without the tortellini. He wants to be able to just drink it from a mug.

This is a super simple recipe that is quick to make, which is nice when you are in a hurry or running late!


  • 2 cloves of garlic, minced
  • 2 Tablespoons olive oil
  • 2  10 3/4 Oz cans Campbell’s tomato soup
  • 2 ½ cups milk
  • 1 cup heavy cream
  • 2 cups vegetable broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 9 Oz frozen cheese tortellini


Sauté garlic with the olive oil in a large stock pot over medium heat. Don’t let it get too brown or burnt.

When the garlic is done, add tomato soup, milk, cream, broth and spices. Bring to a simmer. Drop tortellini into the soup. Cook about 8 minutes.


  1. Looks so yummy! Sounds like a soup I make with the tomato soup and milk or half and half and pesto, but then adding the tortellini takes it over the top and I don’t even like canned tomato soup but I love it!


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