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4.50 from 6 votes

tomato tortellini soup

3 WW points, 5PP, 5SP green, blue & purple
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Servings: 10
Author: Drizzle

Ingredients

  • 2 cans condensed light tomato soup picture below
  • 2 Tbsp tomato paste
  • 3.5 cups vegetable broth
  • 1.5 cups milk I used 1%
  • 3/4 cup fat free half and half
  • 1 cup diced red onion
  • 2 garlic cloves diced
  • Salt & pepper to taste
  • 1 tsp dried oregano
  • 1 tsp italian seasoning
  • 3.5 cups cheese tortelinni picture below
  • 2 Tbsp finely grated parmesan cheese

Instructions

  • 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).
  • Add in the tomato soup and paste and mix them together.
  • Mix in the diced garlic and onion. Gently whisk in the vegetable broth, milk, cream, seasonings and the dash of salt and pepper.
  • 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.
  • Serve warm when ready. Enjoy!

Nutrition

Serving: 1cup | Calories: 174kcal | Carbohydrates: 31g | Protein: 6g | Fat: 3g | Saturated Fat: 1.14g | Sodium: 726mg | Fiber: 1.9g | Sugar: 8.6g