4-6 servings

5 min prep

20 min cook

Tomato Tortellini Soup

1 teaspoon Cooking Oil

1 medium Yellow Onion, diced

1 medium Red Pepper, diced

2 cloves of Garlic, minced

1½ cups of Low Sodium Chicken Broth

2 containers of Tomato Soup (~4 cups or 1 litre)

1 tablespoon of Italian Seasoning

Salt & Pepper

2 cups of Half & Half Cream

1 tablespoon of Cornstarch

1 pound of Cheese Tortellini (fresh or thawed)

⅓ cup of Parmesan (plus more for serving)

  1. Heat oil in a large pan or skillet over medium high heat until hot. Add onion and red pepper and sauté 2-3 minutes.
  2. Add garlic and sauté another 1-2 minutes, until fragrant.
  3. Add chicken broth and tomato soup and bring to a gentle boil.
  4. Add Italian seasoning, salt, & pepper and cook 3-5 minutes, stirring throughout.
  5. Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes.
  6. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.

Adapted from Creme de la Crumb.