Tomato Tortellini Soup

Yes, you can enjoy cheese and pasta in a soup for under 200 calories. Sounds impossible, but not with this recipe. Tomato Tortellini Soup ingredients are simple but pack a punch. There is very little prep involved, just dump and go, which makes a fantastic weeknight dinner. Easy but flavorful! 

Winter and soup just go hand in hand. Nothing screams “warm me up” like a good hearty bowl of soup. And I love how it is all prepared in one pot, or in this case the crockpot, and makes for super easy cleanup. I wanted a filling soup to act as a good meal when I just don’t feel like cooking much, and this creamy tomato tortellini soup is just that! It’s the perfect soup for a cold cozy kind of day. 

For more soups on a cold cozy day, check out this list of 27 Weight Watchers Soup Recipes. 

Three reasons why you need to make this recipe! 

It’s a bulked up tomato soup! 

Tomato soup is classic, but with cheese and pasta, it’s even better. This take on tomato soup will leave you satisfied without feeling like you need to eat a ton of crackers to sop it up. 

It’s a dump and go recipe. 

Literally, no prep is involved- you don’t have to chop one thing. Open a few cans and packages, dump them in the crockpot, and let it do the work for you. It makes for extremely easy cleanup as well. 

It’s perfect for the whole family. 

Kids can be picky, especially when it comes to a veggie soup. This tomato tortellini soup is sure to please everyone, even the pickiest eater you have. 

Ingredients you need to make Tomato Tortellini Soup: 

• 2 cans condensed, light tomato soup 
• 2 tablespoons tomato paste
• 3.5 cups vegetable broth
• 1.5 cups low fat skim milk 
• ¾ cup fat free half & half 
• 1 cup diced red onion
• 2 garlic cloves diced
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 3.5 cups cheese tortellini 
• 2 tablespoons finely grated parmesan cheese

How to make Tomato Tortellini Soup (step by step): 

1. Turn the crock pot to high (you can use a large pot on the stove as well if you wish, I would turn it to med-high).
2. Add in the tomato soup and paste and mix them together.
3. Mix in the diced garlic and onion. Gently whisk in the vegetable broth, milk, cream, seasonings, and the dash of salt and pepper.
4. Cook on high for 30 minutes, then stir in the uncooked tortellini. Let the soup cook on high for 1 hour. Turn to low and stir in the parmesan cheese. If you’re not ready to eat it then, turn it to warm so it does not overcook the edges. 
5. Serve warm when ready. Enjoy! 

Makes 10 cups. Nutrition info for 1 cup: Calories 174,  Fat 3 g, Saturated fat 1.14 g,  Carbs 31 g,  Fiber 1.9 g, Sugars 8.6 g, Sodium 726 mg, Protein 6 g. 

WW Points 

• Condensed light tomato soup 7 points
• Tomato paste 1 point
• Vegetable broth 0 points
• Fat free skim milk 4 points
• Fat free half and half cream 4 points
• Diced red onion 0 points
• Diced garlic cloves 0 points 
• Salt and pepper 0 points
• Dried oregano 0 points
• Italian seasoning 0 points 
• Cheese tortellini 8 points  
• Finely grated parmesan cheese 1 point

3 points per cup based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

5 personal points or 5 smart points each on all 3 MyWW programs or 4 points plus (older program) 

Different ways to change up this recipe: 

• Make some easy low point croutons for topping by preheating the oven to 375F. Cut up low point bread (I used Sara Lee multigrain) and mix the bread with some salt, pepper, a bit of Pam spray to help the seasonings stick, and garlic salt. Place the cubes on a baking sheet covered with parchment paper and spray with some butter flavored cooking spray or spray butter. Toss them around then toast in the oven for about 10 minutes. If you just add a few to your soup bowl, it won’t affect the points but if you add the equivalent of a piece of bread then it’ll add 1 point.
• You can use unsweetened almond milk instead of skim milk to lower the points. It might not be as creamy, but it will still taste great. 
• Tomato Tortellini Soup is a great one to hide some veggies in. You can add broccoli or cauliflower florets or even put the soup over a bed of zucchini noodles. 
• Cooked, ground turkey sausage or ground chicken is amazing in this soup and really gives it great texture. 

Tips and Tricks for Making Tomato Tortellini Soup: 

• Keep the soup in the fridge for up to 7 days. It gets better overnight! 
• You can freeze this soup for up to 3 months in ziplock freezer bags. 
• If you let it sit too long and it thickens up too much, add more broth to thin it out. Adding water would mess with the flavor, and adding more milk would mess with the points. 

Similar recipes you’ll enjoy: 

• Hearty and Healthy Ham and Bean Soup
• Weight Watchers Vegetable Soup (Zero Points!) 
• 24 Easy Crockpot Recipes with Potatoes