Tortellini Soup

Beverley Williams


I got this recipe from a cousin years ago and it became a favorite of mine. Perfect for a cold, wet day. (Or a hot dry one if you ask me)


☆☆☆☆☆ 0 votes

20 Min
Stove Top


  • 2 c
    frozen, cheese filled tortellini, thawed
  • 1 can(s)
    condensed cream of broccoli soup, undiluted
  • 1 c
  • 1 c
  • 2 c
    chicken broth
  • 2 c
    cooked whole kernel corn
  • 2 Tbsp
    diced pimientos
  • 1/4 tsp
    garlic powder
  • 1 can(s)
    tuna, drained
  • 1/2 tsp
  • ·
    chopped fresh parsley (opt)

How to Make Tortellini Soup


  1. In a 3-qt. saucepan, combine the broccoli soup, water, broth, basil and garlic powder.
  2. Heat on high, covered until it comes to a boil.
  3. Add the tortellini and corn. Return to a simmer and lower heat to low.
  4. Cover and simmer for 10 minutes stirring occasionally, or until tortellini is tender.
  5. Add the tuna, milk and pimientos. Continue cooking until heated through.
  6. Garnish with fresh parsley if desired. Serve immediately.

Printable Recipe Card

About Tortellini Soup

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Italian
Dietary Needs: Low Fat Low Sodium

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