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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/cheesy-tomato-tortellini-soup-recipe-2/