Cheesy Tomato Tortellini Soup Recipe

Introduction

This Cheesy Tomato Tortellini Soup is a comforting blend of creamy tomato flavors and tender cheese-filled tortellini. Perfect for a cozy meal, it’s easy to prepare and packed with delicious ingredients that warm you from the inside out.

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. Drain and set aside.
2. Step 2: In a large stock pot, combine tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well to blend.
3. Step 3: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
4. Step 4: Reduce the heat to low and gently add the drained cooked tortellini to the soup base. Stir carefully to distribute evenly.
5. Step 5: Stir in the shredded Parmesan cheese until melted and creamy. Let the soup heat through for a few minutes without boiling.
6. Step 6: Ladle the soup into bowls and, if desired, sprinkle with extra Parmesan cheese before serving. Enjoy hot.

Tips & Variations

• For a richer flavor, use whole milk instead of skim milk.
• Swap chicken broth for vegetable broth to make it vegetarian-friendly.
• Add fresh spinach or kale near the end of cooking for extra greens.
• Use fresh Parmesan for the best taste and melt-in texture.
• If you like a bit of heat, stir in a pinch of red pepper flakes.

Storage

Store any 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 sticking. The tortellini may absorb some liquid upon standing, so add a splash of milk or broth when reheating if needed to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini works well but will cook faster, so reduce the boiling time accordingly. Keep an eye on them to avoid overcooking.

Is it possible to make this soup vegan?

You can make a vegan version by using dairy-free milk alternatives, vegetable broth, and a plant-based cheese substitute. Replace the tortellini with a vegan variety as well.

Cheesy Tomato Tortellini Soup Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

A rich and creamy Cheesy Tomato Tortellini Soup combining tender cheese tortellini with a flavorful tomato-based broth enhanced by sun-dried tomatoes, aromatic herbs, and a generous amount of Parmesan cheese for a comforting and satisfying meal.

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

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 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

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. Once cooked, drain the tortellini and set aside until ready to add to the soup.
2. Make the Creamy Tomato Soup Base: 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. Combine Tortellini and Soup: 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. Add Parmesan Cheese and Finish Soup: 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 without boiling. Save some extra cheese for garnish if desired.
5. Serve and Garnish: Ladle the creamy tortellini soup into bowls. Sprinkle with additional shredded Parmesan cheese if desired. Serve hot and enjoy.

Notes

• Do not let the soup boil after adding Parmesan to avoid curdling the dairy.
• Use skim milk to reduce fat but half and half keeps the soup creamy.
• Sun-dried tomatoes add a burst of concentrated tomato flavor; rehydrate if they are dry.
• Adjust salt to taste, especially if using salted chicken broth.
• This soup reheats well but may thicken; add a splash of broth or milk when reheating.

Keywords: Cheesy Tomato Tortellini Soup, creamy tomato soup, cheese tortellini soup, easy Italian soup, Parmesan tortellini soup