Creamy & Chunky Tomato Tortellini Soup

Creamy & Chunky Tomato Tortellini Soup | Noming thru Life

Well on this lovely 90 degree day here in Columbus, Ohio it was decided it was a soup day. Some people strut in the middle of summer with hot tea or coffee in their hands as if they truly know a secret that nobody else does. Logan is one of these people. “Let’s go for a walk (it’s 90 degrees out), just let me grab my coffee first.” I admittedly am one of those people who eat ice cream in a blizzard and can’t understand why they close all the ice cream shops down during the winter months. My Poppa though he’s a soup man, “Every day is a good day for soup.” So in honor of him today and the fact that I can pretend it’s winter by turning my a/c way UP we had Creamy Chunky Tortellini Soup!

This recipe was adapted from one on Tasty Kitchen.

Creamy Chunky Tortellini Soup

4 garlic cloves, pressed

1 small/medium onion, finely diced
2 tablespoons Olive Oil
2 - 10 3/4 Oz cans condensed tomato soup
½ cup sun dried tomatoes, diced OR 2 tablespoons sun dried tomato paste
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder 
1 tablespoon Italian seasoning
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt
1 teaspoon pepper
1-½ cup milk
2 cups half-and-half
2 tablespoons butter
2 cans petite diced tomatoes, drained
1 – 19 ounce package cheese filled tortellini

In a large pot over medium heat, heat oil and then cook garlic and onion until golden. When the garlic and onion are done, add tomato soup, sun dried tomatoes, chicken stock and spices. Bring to a simmer. Let simmer for 10 minutes. Then add milk, half and half, cans of petite tomatoes and butter. Return to a simmer. Add tortellini and cook according to package length of time. Once tortellini is cooked through serve with Parmesan cheese to garnish.

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Notes:

  • I couldn’t find sun-dried tomato paste when I was at the grocery store, but did have sun-dried tomatoes lying around the house (and I think paste is better suited for this recipe) so I made my own “paste.”  I just threw 5-6 pieces of sun-dried tomatoes and 2-3 Tbs of tomato juice in my magic bullet and made my own. Worked perfectly.
  • I like to let soups simmer, the longer the better in my opinion because that’s what really draws the flavor out from everything including your spices so you don’t just have floating spices you taste now and then. So never be afraid to let your soup simmer. (Only warning is when you have milk or milk product such as cream to not have your burner up too high or you can burn your milk, and we don’t want that).

Logan likes to ask me now what I would score food once I finish it thanks to the invention of the blog, I told him a solid 3.5 to 4 out of 5. Logan said he’d give this one a 4.5/5 because he could drink it with a straw if I’d let him! I too really enjoyed it but am a bit tougher critic than my counterpart. Logan would give everything a great score if I let him though, I sometimes wonder about his taste buds :)

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