Thursday, November 10, 2011

Tomato Tortellini Soup

This soup will me you cry....tears of joy...for two reasons.  1. It is so easy. 2. It tastes so good.  I found it randomly on Pinterest the other day.  Ugh, I'm so obsessed with Pinterest.  I cannot stop piinniiiing! EEEK! So many good ideas, recipes, DYI projects, decorating tips and the list goes on. and on.  I love that you can save everything in one spot. Before, I was emailing myself so many links and saving them to different folders.  Such a pain! Not with Pinterest! LOVE.

Anyway, this soup is good.  I whipped it up after work this week in no time.  Stay tuned, I will post what we dipped into this creamy goodness very soon.

Ps. Seriously, daylight savings time is KILLING my pictures.  I apologize.  From now on you will be able to tell what I make on weekdays vs. week nights.  Please bear with me until the spring...or until I can convince Mr. Schwartz to let me stay at home and blog all day! : )

EDIT since this first posted: I am teaming up for SOUPAPALOOZA for this recipe!!!!   Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset.  I'm so excited for this amazing opportunity and giveaway! 

Musical Selection: Lasso by Phoenix

 Start by sautéing two large cloves of garlic in a drizzle of olive oil.
 Until it looks kinda like this.  Be careful and watch it because it will go from this to burnt very quick.
 Once the garlic browns, add the tomato soup.
 Half and half.  As usual I used fat free half and half and it turned out just fine.
 Pour in the chicken broth...
 And milk...I used skim.
 Then for the spices...Italian seasoning, onion powder, salt (sunken) and pepper.
 The recipe calls for sundried tomatoes.  I'm not a fan of those in their true form so lucky for me, I found sundried tomato paste in the grocery store.  Have you seen this stuff in the grocery before?
It's fantastic, comes in a tube and comes in various different kids.  I saw Rachel Ray use tomato paste in a tube on her show and could never find it. Until, Mr. Schwartz brought a tube home from me from a local specialty store.  But, now I found it in our everyday grocery store alongside pesto, garlic paste and a few others.  
Back to the soup.  Plop the tortellini into the pot and cook according to the directions on the package.  Mine took about 8 minutes.  Keep testing them, no one likes a soggy noodle.

Top with parmesan cheese and you have a restaurant quality soup in minutes!
Mmmm.....


Tomato Tortellini Soup

  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 2 cups half-and-half (Fat free is okay) 
  • 1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sundried tomato paste
  • 1 teaspoon onion powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese

  • Sauté garlic with the olive oil in a large stock pot until golden brown.  Be sure to keep an eye on it so it doesn't get too brown or burnt.

    • Add tomato soup, milk, half and half, chicken stock and spices.  Bring to a simmer.  Once simmering, drop noodles into the soup.  Cook according to the package directions.  Mine take about 8 minutes.  
      After noodles are cooked, ladle into bowls and top with parmesan cheese and serve with crusty bread.
      Enjoy!!! 

Recipe adapted from: here

95 comments:

  1. Greetings and you are in! Thank you for your first submissions to eRecipeCards.com. Hope you have many more of your back stock still to be added and even more; hope you make us a habit.

    I have a tutorial on the site that shows the easiest way to get photos and your blog posts up and on...
    http://erecipecards.com/content/?id=42

    Also, we have set up your own personal recipe page showing just the recipes that you submit. An easy way to keep track of the ones you want to re-cook, or a great way to direct people to what you have been cooking. Keep in mind that everything links back to your blog... here's your personal recipe page.

    http://erecipecards.com/account/userrecipes.php?id=753

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  2. This looks absolutely beautiful! I'm not going to be able to forget it until I eat it! Thanks for sharing!

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    1. It is SO easy to make too! Really one of our favorites! Thanks for stopping by!

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  3. Looks YUMMY! And I'm with you...I can't stop pinning!!!

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  4. I'm a picky eater and this looks delicious! Quick question though, in your written instructions you say chicken stock/broth, and in the ingredient list it says vegetable stock, which is correct? Thanks for sharing, definitely pinning!

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    1. It is SO good, I am sure you will love it. I'm sorry for the confusion...you could really use either chicken stalk/broth or vegetable broth. It is up to you!

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  5. Would half and half be heavy whipping cream?

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    1. Hi! No, half and half is not whipping cream but you could use either. Half and half would be a lower fat alternative.

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  6. Yes, I was wondering about the broth too... Do we use chicken or vegatable?

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    1. You could use either, either way it will turn out fabulous!

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  7. I pinned this a few weeks ago and finally got a chance to try it out. It was a smashing success in my house - my toddler and husband both had two helpings and we still have enough left over for dinner as well. Really glad I went with this for a rainy day meal!

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    1. Hi Kay! I'm so happy you loved this soup! It is one of our favorites as well. Glad you were able to find me through Pinterest :)

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  8. Hello Mrs. Schwartz! This looks fantastic and I'll be trying it out very soon! I just have one question: do you think I could skip the garlic sauteing step and just put the garlic in the soup? Because of a recent health issue, I have to be on a VERY low fat diet and, strange as it seems, most of the fat in this recipe comes from the olive oil. Taste-wise, do you think that would be okay to do?

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    1. Hi Nicole! I think you could skip using the olive oil just add the garlic to the pot and be sure to keep stirring it so it doesn't burn. I think that would be better than just adding the other ingredients right away. No one wants a piece of fresh garlic in a bit! :) Let me know how it turns out!

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    2. This was fantastic! Everyone LOVED it, from the toddlers to the grandparents! I used the minced garlic from Costco (it is already softened, not raw), so it didn't need to be sauteed. I basically skipped step 1 (saute garlic) and started with step 2 (add all the liquids), and that's when I put the garlic in. This will become a regular around our house. Thank you so much!

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    3. I'm so happy everyone enjoyed it! Thanks for letting me know how it turned out without sautéing the garlic!

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  9. I made this with the boxed type tortellini and I think the refrigerated ones are probably better. Still it turned out great I just needed to add a little extra salt after it was cooked :) Highly recommend this recipe.

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  10. This was DELICIOUS! Thank you!!

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  11. I am RIDICULOUSLY excited that I found this recipe on Pinterest! I'm in love with the Bertolli frozen soup like this, it has spinach & chicken in it also. But it's SO expensive! I absolutely cannot wait to try this, I'm addicted to soup!

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    1. Oooh, spinach and chicken could be a good twist! I might need to try that next time!

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  12. I so wish I could make this some how gluten free and lactose free. We live out of the States and there are not too many options for GF stuff. Hopefully I can make it just for myself and my husband will just have to miss out!

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  13. Is the half and half necessary or can I just use the milk?

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    1. I think you could just use milk but it won't be as creamy :)

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  14. hello! I am going to make this tonight. Did you cook the tortellini in the soup mixture, or in a separate pan then combine?

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    1. Hi Courtney! I'm sorry, I responded to your comment on my phone and it looks like it didn't go through. I think you can totally cook the pasta in the soup.

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    2. It was amazing by the way!!!!! The best soup I have ever made. Thanks so much!

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  15. Yum! Just bought all my ingredients, going to give this a try tomorrow. Tomato soup is one of my favorites and this looks so ridiculously easy!

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  16. Hi. What is the serving size for the listed ingredients above?

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    1. Thank you! My co-worker tried this recipe last night as my guinea pig! Ha! She said it was great and even her husband who isn't a big soup fan loved it! She brought some for me to try for lunch! I am excited to try it and make it myself! Looks simple too! :)

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  17. Got all the ingredients fixing to make it tonight. Looks yummy :)

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  18. How much pepper did you use?

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  19. Mmm! Making this tonight with some grilled cheese sandwiches.. talk about comfort food! Can't wait to try it :)

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  20. Can you use normal canned tomato paste instead of sun dried?

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  21. Going to make this for supper tonight, with some spinach thrown in. We love tomato soup, and this version sounds wonderful!

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  22. I tried this last night and it was delicious! Thanks so much! I found your link on Pinterest and I'm so glad I tried it. I added shredded chicken (from a rotisserie chicken) to make the soup work as a main dish. It was great, my husband and I both loved it!

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    1. Hi Sarah! Shredded chicken sounds like a great add in! I will have to try that!

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  23. This looks a lot like my favorite frozen tomato Florentine soup by bertolli! I've been wondering how to make it from scratch so I'll have to give this a try

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  24. Thanks for the recipe! Made this tonight, very tasty! Best of all? Super easy to make.

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  25. I really want to try this recipe and bring it to work for our staff luncheon. Do you think I could make the soup ahead, keep the tortellini separate, and then heat everything together in a crock pot when I get to work? Or would the tortellini get mushy?

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    1. Hi! You know, that is a good question. I would be worried about the tortellini getting mushy too. If you were set on doing this I would keep things separate until maybe 15 minutes before serving. Soggy noodles are not good. :) Let me know how it turns out!

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  26. if you buy canned tomato soup it asks you to add one can of water. do you do that for this recipe or does the chicken broth and all the milk make up for the water?

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    1. Hi sorry for the delay in my response but the milk and chicken broth make up for the water.

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  27. How much does this recipe yield? My hubs isn't a big tomato soup fan, and I don't want to end up eating this for 3 weeks lol

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    1. Hi, iI'm sorry it took me so long to respond but it really doesn't make a ton. Maybe 4 large servings. We always eat it for one night and freeze the remainder for left overs.

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  28. This recipe looks great! I can't wait to try it. Regarding the tomato soup, my favorite tomato soup is not a canned condensed kind, which liquid should I leave out, some of the chicken broth or milk?

    Thank you.

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    1. I have the same question--I'm using non-condensed tomato-basil soup and I think I'll use half the chicken broth and half of the fatfree half&half.

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    2. Hi Stacy, I would just leave out the chicken broth but keep the majority of the half and half. Gradually add it until you reach your desired consistency. Let me know how it turns out!

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  29. Made it tonight.... My husband AND 1 year old LOVED IT!!! Barely had any left over :(

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    1. I'm so glad you loved it Mindi! Thanks for stopping by!

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  30. I just finished the blog. Really very helpful. Thanks for sharing such an amazing blog.
    Tortellini recipes

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  31. this. soup. is. phenomenal.
    I really can't say it enough. It's so wonderful. I'm making a second batch today.

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  32. Can you use meat tortellini istead of cheese?

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  33. Lovely recipe and lovely tutorial as well.Nice share.keep up share that we can get more like this one.
    Tortellini recipes

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  34. I absolutely LOVE this recipe. I have made it about 4 times now. My husband loves it too. What is SOOO great about this recipe is that since my husband is deployed, I can make a batch and eat on it for 2-3 days and it's a perfect dish to have here in Japan because it gets pretty chilly in the winter time. :) thank you for sharing your recipe with the world!

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    1. Hi Rikka! I'm so glad that you enjoy this recipe all the way over in Japan! It is so fun to hear from readers! :) Stay warm!

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  35. I just spent 20 minutes to try to figure out what Sunken salt was. I thought it was some gourmet type salt like Pink Himalayan. Ughhh. I just realized you meant the salt sunk to the bottom of the pot in the picture! Your welcome for the laugh. Now I'm going to make some soup!!:)

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    1. Hahaha! I'm sorry, I'm laughing so hard at this right now! Sorry to keep you guessing but any salt will work for this super "fancy" soup :) I hope you like it once you make it !

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  36. Just found this recipe! If I try it in the crock pot do I cook the tortellini in there as well? Thinking of adding some sausage in there also!

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    1. Hi, sorry it took me a while to respond but I think the tortellini would get pretty soggy. Let me know if you try/tried it out and how it worked!

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  37. Thank you so much for this recipe!!! I found you on Pinterest. A group of my co-workers and I volunteered to cook a meal at our local Ronald McDonald House and the meal plan called for baked potato bar and multiple soups. So my duty was to make a vegatarian soup and when I was searching Pinterest I saw this and I had to make it... OMG delicious... I just changed the chicken broth to veggie broth and tripled your recipe and I had PLENTY for the families of these struggling children. Thank you so much for the recipe and I tell you it was a huge hit.

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    1. Thank you so much for sharing this with me Brittany. It seriously touches my heart and makes me feel so good to think that families had stomaches full of this soup!

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  38. My soup wasn't as thick/creamy as I was excepting. Would it be because of the added milk in the recipe? I found one recipe (that was adopted from the same one off of Taste of Home) that didn't include milk. What are your thoughts? Also, my tomato paste was very thick and made little chunks in the soup. So while I was stirring the soup in my pot, I just sifted out all the chunks and threw them in the trash. Is there a way to fix that for next time I make the soup? Thanks for the help!! Love the soup :)

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    1. Hey Haley! Sorry it took me so long to reply! Hum, I'm not sure why it wasn't thick. I would reduce the amount of milk and really whisk the tomato paste into it. All of the paste should dissolve. I hope that helps!

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  39. i made this two nights ago...it was SOOOO good... my hubby was like you should make this more often..we even ate the leftovers again last night....thanks so much for the recipe!

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  40. could this soup (without the tortellini) be frozen? i am sending meals to a friend who is having TRIPLETS and helping her stock up on frerezer meals. i am worried that the milk base might get weird when reheating, but i'm not sure. any idea?!

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    1. HI! Sorry it took so long for me to respond but yes, it works out great if you freeze it. I have done it several times. My Chicken Wild Rice Soup recipe also freezes very well! The Freezer Enchiladas on my site are also pretty fantastic! My brother has twin girls that are two and I can only imagine TRIPLETS! Oh boy, she will need lots of help….and freezer meals! :)

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  41. This soup is SERIOUSLY amazing!! Made for dinner tonight and we scarfed it!! thanks!
    Nicole
    Rowdy in Room 300

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  42. Do you think i could skip adding the tomato paste? and just use the tomato soup?
    Jana

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  43. This recipe is very tasteful.I tried yesterday and everyone of my family satisfied with its taste.

    Tortellini recipes

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  44. Made this soup for the second time tonight, it is so delish! My husband bragged to me that it was good enough to eat cold out of the fridge the next day, lol. I agree, super easy and quick. The only thing I did different was use 1/2 tsp pepper, did not add any salt, and I used the sun dried tomatoes in olive oil, but put them in my little Ninja food processor until they were finely chopped, perfect texture for us after that. Thanks for sharing such a great recipe!

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  45. any way to adapt this to a slowcooker recipe

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  46. We made this for dinner last night and like most of the comments above, we loved it! I doubled the torellini and used sun dried tomatoes (not in oil or paste), added a bit of EVOO to them in the blender and gave them a good cop. It was fantastic. I am eating it for lunch right now!!!! Thanks for the great idea!

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  47. anyone know the calorie count per serving?

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  48. This soup is amazing!!! It has received so many compliments from guests we have had for dinner. Thanks so much for the recipe!! My family loves it.

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  49. Sounds amazing. Any way to do this in the crock pot?

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  50. Great soup! Loved it! We made some changes. I added some onion in with the garlic, as well as some fresh tomatoes from the garden that needed using. After I added the soup and other liquids (I just used regular tomato paste, couldn't find the brand you referred to), I added half a block of cream cheese, and buzzed it with my immersion blender for a smooth texture. Added the tortellini...fantastic! Thanks for sharing :)

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  51. I also make this recipe and love it. We add Italian sausage and then just use evaporated milk instead of the cream. We also add spinach at the end to make it a little healthier ;)

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  52. I made this over the summer for all my friends and they LOVED it! The only thing I did differently is that I added chicken to the recipe. I was nervous to make it because of all the steps, but it turned out great! Definitely a goto for feeding a bunch of people

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  53. This was so delicious!! The only thing is I added spicy Italian sausage to it! So yummy!

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  54. This soup was soooo good! I added an extra can of tomato soup and an extra cup of chicken broth to make it last 2 nights. I also added baby spinach. My kids loved it too! Will be making this again and again!

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