Creamy Tomato Tortellini Soup
This creamy crockpot tomato tortellini soup is what you make when you want comfort food but refuse to suffer for it. Rich, cozy, pasta-loaded, and doing the absolute most with minimal effort.
Servings 6
Calories 569kcal
Ingredients
- 32 ounces chicken stock
- 28 ounces diced tomatoes
- 4 cloves garlic diced
- 1 cup of onion diced
- 1 ½ teaspoons Italian seasoning
- 21 ounces cream of tomato soup two 10.5 ounce cans
- 8 ounces cream cheese room temp, cut into cubes
- 19 ounces package refrigerated cheese tortellini uncooked (a little more or less is fine)
Instructions
- Add chicken broth, tomatoes, garlic, onion, Italian seasoning, and tomato soup to slow cooker.
- Cover and cook on low 6 to 8 hours.
- Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 20 minutes, or until tortellini is cooked.
Notes
Storage:
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The tortellini will soften as it sits, so add a splash of broth or cream when reheating to loosen the texture. I don't recommend freezing as this soup can separate.
Tips:
• Add the tortellini at the end of cooking so it stays tender and doesn’t turn mushy.
• Soften the cream cheese first so it melts smoothly into the soup instead of clumping.
• If the soup thickens too much, stir in a splash of broth or milk to loosen it before serving.
• Soften the cream cheese first so it melts smoothly into the soup instead of clumping.
• If the soup thickens too much, stir in a splash of broth or milk to loosen it before serving.
Nutrition
Calories: 569kcal | Carbohydrates: 70g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 1113mg | Potassium: 1068mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1065IU | Vitamin C: 28mg | Calcium: 240mg | Iron: 5mg
