Recipe by Katie Ann
"Quick and easy to make this hearty, zesty soup. Makes a great meal with garlic cheese bread and a salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red onion, chopped
1 (28 ounce) can
2 (14.5 ounce) cans
hot pepper sauce
1 (11 ounce) can
white corn, undrained
freshly grated Parmesan cheese
Excellent! It was declared "one of the best soups ever" by my partner. I modified a bit and used vege broth instead of chicken broth (we don't eat meat) and added some fresh basil at the end! A total keeper! The second time I made this I omitted the tortellini and added shrimp (we do eat seafood)-- also a total hit! Thanks, Katie!!
I made this recipe as listed with no changes. My husband liked it enough to keep a bowl for leftovers the next day. I didn't save the rest. I am not a tomato soup lover and this was definitely a tomato soup.
I did not have a red onion, I used a sweet onion instead. I also threw in some chopped red pepper, fresh minced garlic and a cup of chopped fresh mushrooms. I did choose to drain and rinse my canned corn. I served this soup with homemade Red Lobster-type biscuits, which the boys used to sop up the remaining broth in their bowls. Very filling and satisfying soup--the extra added vegetables made it even more so. Even my kids enjoyed it, we all thought this is most definitely a make again meal.
I have never enjoyed a new recipe this much before, I was so surprised I actually made involuntary yummy noises! I did make a couple substitutions: instead of sugar and hot sauce I added about 1/3 cup ketchup and chili pepper flakes, I also didn't have wine in the house so skipped that. I did add the corn but will probably go with garbanzo beans next time to cut down the sweetness. I forgot to add the parmesan, probably because it tasted so good I didn't think it needed anything else. I'm already excited for leftovers for lunch tomorrow!
This soup is really yummy. I think that adding the Parmesan to the soup while it's cooking is the kicker for this recipe. It gives it really good flavor. (Of course I always add a little on top in the bowl too!). I used low sodium broth because of my diet and it tasted fine. Even my little guy who doesn't eat soup enjoyed a bowl and for me, that is always a plus!
I made this soup for a Lenten soup supper and it was a hit! Unfortunately, I never got a chance to try it, but everyone else loved it! It was the first soup to go! :)
This was certainly easy enough but we just did not like it. It was a little on the sweet side with the sugar and the corn. I don't like sweetness in my soup. I think if there were more veggies it might have made it better. My family ate it but no one really enjoyed it.
so delish! i added a bit more broth, wine, and garlic, and italian seasoning and it turned out AMAZING!! salt and pepper to taste and a nice hot baguette for dipping....perfect fall meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Tortellini Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 218
** Calories from Fat: 55
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make hearty chicken noodle soup in just 30 minutes.
This traditional, hearty soup is a meal all by itself.
See how to make a healthy, super-simple vegetable soup.