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Tomato Tortellini Soup- Creme de la Crumb

Tomato Tortellini Soup

Rich and creamy tomato soup with cheese-filled tortellini and yummy italian spices! Even tomato-haters will love this soup!!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 594kcal
Author Tiffany


  • 1 teaspoon oil
  • 1 red bell pepper diced
  • 2 teaspoons minced garlic
  • 1 ½ cup chicken broth (or vegetable broth)
  • 2 cans condensed tomato soup
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic salt
  • 2 cups half & half (I used fat free)
  • 1 tablespoon corn starch
  • 1 pound cheese-filled tortellini fresh or thawed
  • cup parmesan cheese plus more for serving


  • Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant. 
  • Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout. 
  • Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.


Flavor tip: add a handful of finely chopped fresh basil! 


Calories: 594kcal | Carbohydrates: 83g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1848mg | Potassium: 1155mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1794IU | Vitamin C: 64mg | Calcium: 448mg | Iron: 5mg