Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for chilly days. This easy-to-make soup combines tender cheese tortellini with a rich tomato and parmesan broth for a flavorful meal in minutes.

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 package directions until tender. Drain and set aside.
2. Step 2: While the tortellini cooks, in a large stock pot combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well and heat over medium heat, stirring frequently, until hot but not boiling.
3. Step 3: Reduce heat to low and add the cooked tortellini to the hot soup base. Gently stir to distribute the tortellini evenly.
4. Step 4: Stir in the shredded parmesan cheese until melted and the soup becomes creamy. Allow it to heat through without boiling.
5. Step 5: Ladle the soup into bowls and, if desired, garnish with extra shredded parmesan cheese. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add fresh spinach or kale for extra greens and nutrients.
• Use fresh garlic instead of garlic powder for a more intense flavor.
• For a thicker soup, reduce the amount of broth or add a tablespoon of cornstarch slurry while heating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent curdling. You may need to add a splash of milk or broth while reheating to restore creaminess.

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. Since it cooks quickly, add it directly to the simmering soup and cook until tender, usually 2 to 3 minutes.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute milk and half and half with unsweetened almond or oat milk and use a dairy-free cheese alternative or omit the cheese altogether.

Cheesy Tomato Tortellini Soup Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

This Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese tortellini with a rich tomato soup base, enhanced by sun-dried tomatoes and aromatic spices. Finished with melted Parmesan cheese, this soup makes a perfect hearty meal for any day.

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

Ingredients

Scale 1x2x3x

Tortellini

• 9 oz frozen cheese tortellini

Soup Base

• 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. 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, making sure 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, but don’t let it boil.
5. Serve and Garnish: 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.

Notes

• Do not let the soup boil after adding the cheese to prevent curdling.
• Sun-dried tomatoes add a rich depth of flavor; soaked versions can be used for a softer texture.
• Use skim milk or half and half to control the creaminess and caloric content.
• Leftover soup can be refrigerated and reheated gently on the stovetop.
• For a vegetarian version, substitute chicken broth with vegetable broth.

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