Creamy Tomato Tortellini Soup with Sun-Dried Tomatoes and Parmesan Recipe

Introduction

This creamy tortellini soup is a comforting and flavorful dish perfect for any day of the year. With tender cheese tortellini and a rich tomato-based broth, it combines convenience and taste in one satisfying bowl. It’s easy to prepare and sure to become a family favorite.

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: 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.
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 carefully add the drained cooked tortellini to the hot soup base. Gently stir to distribute the tortellini evenly.
5. Step 5: 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.
6. Step 6: Ladle the soup into bowls and, if desired, sprinkle extra Parmesan cheese on top before serving. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add fresh spinach or kale in the last few minutes of cooking for extra greens.
• Use spicy sun dried tomatoes or add a pinch of red pepper flakes for a subtle kick.
• For a thicker soup, reduce the amount of chicken broth or let it simmer longer to concentrate flavors.

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 the dairy from curdling. This soup does not freeze well due to the dairy content.

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. Cook it according to package instructions and add it to the soup the same way as frozen tortellini.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the milk and half and half with plant-based alternatives such as almond milk or coconut milk, and use dairy-free Parmesan or nutritional yeast for a cheesy flavor.

Creamy Tomato Tortellini Soup with Sun-Dried Tomatoes and Parmesan Recipe

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★★★★★

4.7 from 110 reviews

This creamy tortellini soup combines tender cheese tortellini with a rich, flavorful tomato and dairy-based broth enhanced by sun-dried tomatoes, aromatic herbs, and plenty of parmesan cheese. Quick and comforting, this soup is perfect for a cozy meal that’s easy to prepare.

• Author: Grace
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

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

Cheese

• 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 for later.
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 all ingredients 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 more minutes without letting it boil. Reserve a little extra cheese for garnish if desired.
5. Serve and Garnish: Ladle the creamy tortellini soup into bowls and sprinkle with additional shredded Parmesan cheese if desired. Serve hot and enjoy your comforting meal.

Notes

• Do not let the soup boil after adding the dairy to prevent curdling.
• Use skim milk to reduce fat content, but whole milk can be substituted for a richer taste.
• Sun dried tomatoes add intense flavor, but can be omitted if unavailable or for a milder soup.
• Adjust salt according to taste and the saltiness of broth used.
• For a vegetarian version, substitute chicken broth with vegetable broth.

Keywords: tortellini soup, creamy tomato soup, cheese tortellini, comfort food, easy soup recipe, quick dinner, Italian soup