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Soups

Creamy Tomato Tortellini Soup

Diced tomatoes and canned tomato soup simmered with basil and paprika, enriched with melted cream cheese, tortellini cooked in at the end.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Cook
10 min
Source
Cindy Holden

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 2 (15-ounce) cans petite diced tomatoes
  • 2 cans tomato soup
  • 1 1/2 cups milk
  • 1 teaspoon basil
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 8 ounces cream cheese
  • Tortellini (8 per bowl)

Directions

  1. Saute the onion in oil until tender.
  2. Add the tomatoes, soup, milk, basil, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer 10 minutes.
  3. Put the cream cheese in a small pan with 2 tablespoons milk and heat slowly to melt. Add to the soup.
  4. Add the tortellini and cook until the tortellini is tender.

Notes

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