Creamy tomato soup with tortellini

Today, in the Albany area, it was -2 degrees with a massive snowstorm still going on as I type this. I thought trying a new soup recipe would be appropriate. Thanks to for this one.


  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 (10.75 oz) cans condensed tomato soup
  • 1/4 cup chopped sun dried tomatoes
  • 2 cups half and half
  • 2 cups chicken stock
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 8 to 10 oz cheese stuffed tortellini 
  • Parmesan cheese, for garnish

In a large saucepan, saute the garlic in oil over medium high heat; be careful not to burn. Then, add the remaining ingredients except for the tortellini and cheese.

Bring to a simmer, then add the tortellini and cook according to the box directions (should be for about 10 to 11 minutes).

Transfer to soup to bowls, and top with Parmesan cheese.

[yumprint-recipe id=’89’]