5-Ingredient Creamy Tomato Tortellini Soup

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5-Ingredient Creamy Tomato Tortellini Soup

Want a quick and tasty meal? Try this 5-Ingredient Creamy Tomato Tortellini Soup. It’s a simple weeknight dinner that combines creamy tomato soup with tender cheese tortellini. You’ll love how easy it is to make.

This soup is perfect for chilly nights. It’s warm, comforting, and ready in just 20 minutes. Plus, it only uses five ingredients you can find at any grocery store. Give it a try and see why it’s becoming a favorite in many homes.

5-Ingredient Creamy Tomato Tortellini Soup

This soup is a quick and tasty meal you can whip up with just a few ingredients. It’s perfect for busy weeknights or when you want something cozy and comforting.

Here’s what you’ll need:

  • 1 can crushed tomatoes
  • 1 carton vegetable broth
  • 1 package cheese tortellini
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning

To make the soup, start by pouring the crushed tomatoes and vegetable broth into a large pot. Bring the mixture to a boil over medium-high heat.

Once boiling, add the tortellini and cook until they’re tender. This usually takes about 7-8 minutes, but check the package for exact timing.

Next, stir in the heavy cream and Italian seasoning. Let the soup simmer for a few more minutes until it’s heated through.

Your creamy tomato tortellini soup is now ready to serve! You can top it with some grated Parmesan cheese or fresh basil if you like.

This recipe serves 4-6 people and can be ready in about 20 minutes. It’s a great option for a warm, filling meal that doesn’t take much time or effort to prepare.

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Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make this tasty soup:

  1. Tomato soup (1 can)
  2. Cheese tortellini (1 package)
  3. Heavy cream (1 cup)
  4. Chicken broth (2 cups)
  5. Italian seasoning (1 tablespoon)

Don’t have these exact items? No worries! Try these swaps:

• Use crushed tomatoes instead of tomato soup for a fresher taste.

• Swap the cheese tortellini for any pasta shape you like.

• Half-and-half or whole milk can replace heavy cream for a lighter version.

• Vegetable broth works great if you want to make this vegetarian-friendly.

• No Italian seasoning? Mix dried basil, oregano, and thyme.

Feel free to add extras like minced garlic, diced onions, or a pinch of red pepper flakes for more flavor. You can even toss in some spinach or kale for extra veggies.

Remember, cooking is all about making it your own. Have fun and experiment with what you’ve got in your pantry!

Instructions

Get ready to make this tasty soup! Here’s how:

  1. Grab a big pot and put it on the stove over medium heat.

  2. Pour in the tomato soup, broth, and cream. Stir them together.

  3. Add some garlic powder, dried basil, and a pinch of salt. Mix well.

  4. Let the soup bubble gently for about 10 minutes.

  5. While it’s cooking, boil the tortellini in a separate pot following the package directions.

When the tortellini is done, drain it and add it to your soup. Give everything a good stir.

Let the soup simmer for another 5 minutes. This helps the flavors mix together.

Taste your soup. If you want, you can add more salt or spices.

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Serve it hot in bowls. You can sprinkle some grated cheese on top if you like.

Enjoy your yummy soup! It’s perfect for a cozy meal on a chilly day.

Tips, Tricks & Storing

Make your soup extra creamy by adding a splash of heavy cream at the end. This gives it a rich, velvety texture.

Try different tortellini flavors to mix things up. Cheese, spinach, or even meat-filled varieties work great.

Don’t overcook the tortellini. Add them to the soup just a few minutes before serving to keep them from getting mushy.

Sprinkle some fresh herbs on top for extra flavor. Basil or parsley are tasty choices.

You can make this soup ahead of time. Just wait to add the tortellini until you’re ready to serve.

Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini might absorb some liquid, so you may need to add a bit of broth when reheating.

To freeze, leave out the tortellini and cream. Freeze the base for up to 3 months. When ready to eat, thaw it, heat it up, and add fresh tortellini and cream.

For a thicker soup, blend some of it before adding the tortellini. This creates a creamier base without extra ingredients.