Easy Tomato Tortellini Soup

Easy Tomato Tortellini Soup

Yes! I’m in love with Tomato Tortellini Soup!!

It’s become nearly a weekly meal for my family because…

1.  I crave it.

2. I can throw it together FAST.  Faster than take out!!

The inspiration for this recipe came from a pin from Recipe Swagger on  Pinterest.  Thank you!

I made some adjustments to the original recipe. The most important change was to lose the Campbell’s condensed tomato soup. It has high-fructose corn syrup. I’m doing my best to rid that from my life.

Tip and Funny Story: Do not mistake baking powder for cornstarch when you make this Tomato Tortellini Soup. I’ve had many near misses with those two very similar shaped containers. Last night, I didn’t catch it. Oops.

So you may wonder what happens when you put baking powder into your soup. Well, all seems fine when you mix your tablespoon of “powder” in with the cool chicken stock. Then, you add it to the hot soup.


A puffy, foamy cloud will explode over the top of your soup. Thank goodness it all rose to the top and I could just skim it off. I got to laugh about that goof instead of cry over my ruined soup.

A couple “serious” tips:  Pasta Prima is the yummiest 4-cheese tortellini. Find it at Safeway with the fresh pasta. And, the Progresso Recipe Starters are usually found in the soup aisle with the broth/stock.

Ingredient List

  • 2 Cans of Progresso Recipe Starters “Fire Roasted Tomato”
  • 3/4 cup Sun Dried Tomatoes, not oil packed. Chop a little if their big.
  • 1 1/2 cups milk (I used 1%)
  • 1 1/2  cups Chicken Stock or Vegetable Stock
  • 2 tsp garlic powder
  • 1 Tbsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 Tbsp Corn Starch
  • 1/2 cup Chicken Stock or Vegetable Stock
  • 1 whole 9 Oz Package Of Cheese Filled Tortellini
  • 1/2 cup Shredded Parmesan Cheese, for garnish


In a large pot (I used a large, deep-sided skillet) add Progresso Recipe Starters, milk, 1 1/2 cups chicken stock, dried tomatoes and spices.

Bring soup to a simmer.

Separately, stir together corn starch with remaining 1/2 cup stock.  Pour into soup and return to simmer.

Drop tortellini into the soup and cook for 9-10 minutes. Some tortellini instructions say to cook for  7 minutes while others don’t have any instructions at all. So strange. I’ve found that 9 minutes is perfect, regardless of brand.

After tortellini are cooked, allow the soup to cool for five minutes. It will thicken a little as it sits.

Serve warm in bowls with a sprinkle of shredded Parmesan cheese.