Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese tortellini with a rich tomato base. This easy-to-make soup is perfect for a cozy meal and brings together simple ingredients for a deliciously satisfying experience.

Ingredients

• 9 oz frozen cheese tortellini
• 2 cans (10.75 oz each) tomato soup
• 2 cups chicken broth
• 2 cups milk (skim preferred)
• 2 cups half and half
• 1/2 cup chopped sun dried tomatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 cup shredded parmesan cheese (plus extra for garnish, optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to the package directions until tender. Once cooked, drain the tortellini and set aside.
2. Step 2: While the tortellini cooks, combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt in a large stock pot. Stir well to blend everything together. Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
3. Step 3: Reduce the heat to low and carefully add the drained cooked tortellini to the hot soup base. Gently stir to combine, ensuring the tortellini is evenly distributed throughout the soup.
4. Step 4: Stir in the shredded Parmesan cheese until it melts into the soup, making it creamy and flavorful. Allow the soup to heat through for a few minutes, but do not let it boil.
5. Step 5: Ladle the creamy tortellini soup into bowls. If desired, sprinkle each serving with additional shredded Parmesan cheese for a delicious finishing touch. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Add fresh basil or a pinch of red pepper flakes for an extra flavor boost.
• Use fresh tortellini if available, adjusting cooking time as needed.
• Swap sun dried tomatoes with a handful of cherry tomatoes for a lighter taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling the soup again to keep the creamy texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used. Since fresh tortellini cooks faster, adjust the cooking time accordingly, usually 2–3 minutes, and add it directly to the soup during the final step to prevent overcooking.

Can this soup be made dairy-free?

To make a dairy-free version, use plant-based milk and cream alternatives, and substitute Parmesan cheese with a vegan cheese option or nutritional yeast for a cheesy flavor.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.8 from 66 reviews

This Cheesy Tomato Tortellini Soup is a comforting and creamy dish combining tender cheese tortellini with a rich tomato base enhanced by sun-dried tomatoes and Parmesan cheese. Perfect for a cozy meal, this soup blends classic flavors with a smooth texture for a satisfying dinner.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 9 oz frozen cheese tortellini
• 2 cans (10.75 oz each) tomato soup
• 2 cups chicken broth
• 2 cups skim milk
• 2 cups half and half
• 1/2 cup chopped sun-dried tomatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt

For Serving:

• 1/2 cup shredded Parmesan cheese (plus extra for garnish, optional)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to the package directions until tender. Drain well and set aside.
2. Make the Creamy Tomato Soup Base: In a large stock pot, combine tomato soup, chicken broth, skim milk, half and half, chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir thoroughly to blend all ingredients. Place over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
3. Combine Tortellini and Soup: Reduce the heat to low. Carefully add the cooked and drained tortellini into the hot soup base. Gently stir to evenly distribute the tortellini throughout the soup.
4. Add Parmesan Cheese and Finish Soup: Stir in the shredded Parmesan cheese until melted and fully incorporated, creating a creamy and flavorful texture. Allow the soup to heat through for several minutes without boiling.
5. Serve and Garnish: Ladle the warm cheesy tortellini soup into bowls. Optionally, sprinkle with additional shredded Parmesan cheese for an extra burst of flavor. Serve hot and enjoy!

Notes

• Use skim milk to keep the soup lighter, but whole milk can be used for a richer texture.
• Do not allow the soup to boil after adding the cheese to prevent curdling.
• Sun-dried tomatoes add a depth of flavor; rehydrate them briefly if they seem too dry.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
• For a vegetarian version, substitute chicken broth with vegetable broth.

Keywords: Cheesy Tomato Tortellini Soup, Cheese Tortellini Soup, Creamy Tomato Soup, Easy Soup Recipe, Comfort Food, Quick Dinner Soup