Tomato Tortellini Soup

February 12, 2015  |  Recipes
Tomato Tortellini Soup |

My daughter loves Campbell’s tomato soup, so when we started to move away from eating processed food, recreating a tomato soup that she would like, has always been in the back of my mind. I also like the addition of the tortellini, its fun to serve it on the side and let everyone decide whether or not to add it to the soup, but it can also be served in the soup.

Tomato Tortellini Soup
Prep time
Cook time
Total time
Serving the tortellini on a food pick on the side is a fun way to offer the choice of adding it to the soup or eating on its own, but it can also be served in the soup.
Recipe type: Soup
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 medium carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 cup chicken or vegetable stock
  • 2 cans (28oz) diced tomatoes
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup of milk (optional)
  • 2 cups of cooked tortellini
  1. Heat the oil in a large, heavy bottomed pot or dutch oven, over medium heat.
  2. Add the onion and garlic and cook, stirring until the onions are softened, about 5 minutes.
  3. Add the carrots and celery and cook 5 minutes more.
  4. Add the chicken stock, diced tomatoes, basil, thyme and salt and stir to combine.
  5. Increase heat to high and bring to a boil, then immediately turn the heat down and simmer until carrots are soft, about 15 minutes.
  6. Let soup cool slightly, then transfer to a blender and blend until smooth.
  7. Return soup to the pot and simmer until thickened, about 45 minutes.
  8. Taste and add more salt if needed.
  9. Meanwhile cook the tortellini according to the package directions, drain and set aside.
  10. To make the soup creamy, add the milk, 1/4 cup at a time, until it reaches the desired thickness and creaminess.
  11. Add the cooked tortellini, or serve on the side on food picks.



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