Tuna Tortellini Soup

Nancy Allen


This soup is creamy and filling and cheesy. So good on a cold day.


★★★★★ 1 vote

4 servings
10 Min
30 Min
Stove Top


  • 1 can(s)
    cream of broccoli or cream of chicken soup
  • 1 can(s)
    chicken broth
  • 1/4 tsp
    dried basil leaves, crushed
  • 1/8 tsp
    garlic powder
  • 2 c
    fresh or frozen cheese filled tortellini
  • 1 c
    frozen whole kernel corn (sweet)
  • 1 1/2 c
  • 1 can(s)
    tuna, drained
  • 2 Tbsp
    diced pimento
  • ·
    chopped fresh parsley for garnish

How to Make Tuna Tortellini Soup


  1. In a 3 quart saucepan, combine soup, broth, basil and garlic. Cover; over high heat, heat to boiling.
  2. Add totellini and corn. Reduce heat to low. Cover; cook 10 minutes or until tortellini is tender, stirring occasionally.
  3. Add milk, tuna and pimento; heat through, stirring occasionally. Garnish with parsley, if desired. Makes about 6 cups.

Printable Recipe Card

About Tuna Tortellini Soup

Course/Dish: Chowders Fish Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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