It is snowing outside and I have a giant Tupperware of leftover Creamy Tomato Tortellini Soup I made the other night. Let me tell you, this is a cold-weather-weeknight-or-weekend-super-easy-go-to- dinner! Oh yah, did I mention is is only 5 ingredients?
My love affair with Tomato Soup and Tortellinis began in my late-20’s…
I remember years and years ago, I made one of many trips to Trader Joe’s for my usual purchases (i.e.: tomato soup, tortellini, cookie butter…don’t judge). The little super-genius recipe person that was set up in the store that day had it going on. I walked right over to him and said “Ooooh what are you sampling for us today?” That was the moment my life changed forever. I had my first taste of creamy tomato soup with cheesey tortellinis. The rest is history.
Single and ready to….eat soup and drink wine home on my couch.
I was single at the time and it is hard cooking for one. You don’t want to work too hard, have a much to clean up, or buy too many groceries for a meal. So my go-to was this tomato soup with tortellinis. Not going to lie, I ate this and paired it with an entire bottle of wine so my choices were not choices anyone should mimic. Also, my metabolism was MUCH better in my late 20’s.
Every once in awhile, I would have this amazing meal. Only nowadays, I have grown it up a bit and let me tell you, it is so much better than the boxed tomato soups out there!
How is this tortellini soup lightened-up you ask?
The “creamy” part of this soup comes from 8 oz of 1/3 reduced fat cream cheese. So you don’t have to feel totally guilty! Many of these recipes call for heavy cream or full fat. When I am melting a cheese into a soup, I am more than happy to cut back on some calories when it comes to that. I guarantee, if you used whole fat cream cheese in this it would taste just as decadent. You aren’t missing anything by using reduced fat, trust me!
I absolutely had to post this recipe because to me it is nostalgic. it is comfort. It is an incredibly simple way to create a light, comfort meal on those cold & blustery nights when all you want is a big warm bowl of YUM.
PS- I like to sprinkle a little parmesan and toasted pine nuts in this soup. The pine nuts add such a nice crunch and the parmesan adds a little more gooey texture. It is fabulous without these 2 add-on’s as well!
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 8 oz. reduced fat cream cheese
- 1 teaspoon Italian Seasoning
- 1 can diced fire-roasted tomatoes
- 1 can condensed tomato soup
- 3 cans of water (use the tomato soup can once you have poured soup in pot)
- 3-Cheese Tortellinis
- Heat up a dutch oven on low-medium heat (these heat up reeeeeal good so don't turn to high heat, you will burn the garlic)
- Add olive oil and garlic and cook for about 1 minute
- Add the cream cheese and Italian Seasoning and melt it down until it is smooth and creamy
- Add the diced fire-roasted tomatoes, juice and all
- Add condensed tomato soup
- Using the soup can, add 3 cans of water to the pot
- Turn the heat up and allow the soup to come to a boil then set to low heat
- Using an immersion blender, blend the soup inside the pot until it turns a light pink/orange color
- Add tortellinis and let it simmer for 7-10 minutes
- Top with pepper, toasted pine nuts, parmesan, fresh basil
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