Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup

Servings: 5 Preparation: 20 Mins


  • 1 package (19 oz.) Celentano Cheese Tortellini
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons chopped Sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 2 cans (13 oz.) condensed tomato soup
  • 2 cups half-and-half
  • 2 cups chicken or vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese


In a large saucepan over medium-low heat, sauté garlic with the olive oil for 2 minutes until fragrant. Add the sun dried tomatoes, onion powder, Italian seasoning, condensed tomato soup, half and half, broth, salt and black pepper and bring to a simmer stirring occasionally. Once the soup comes to a simmer, cook the tortellini in a separate pot according to the package instructions. Once tortellini are cooked drain and divide into bowls and ladle the hot soup over the top of the tortellini. Serve topped with Parmesan Cheese.

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