Cheesy Tomato Tortellini Soup Recipe

Introduction

This Cheesy Tomato Tortellini Soup is a warm, comforting dish perfect for any day you crave something creamy and flavorful. Packed with tender cheese tortellini and a rich tomato base, it’s quick to prepare and sure to satisfy your taste buds.

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 until ready to add to the soup.
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, making sure 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 don’t let it boil. Save a little extra cheese for sprinkling on top when serving.
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 option, use vegetable broth instead of chicken broth.
• Adding a pinch of red pepper flakes can give the soup a subtle spicy kick.
• Fresh basil leaves can be used instead of dried for a brighter herb flavor.
• Swap Parmesan for Pecorino Romano if you prefer a sharper cheese note.
• Try adding fresh spinach or kale during the last few minutes of cooking for extra greens.

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 often to prevent the dairy from separating. You may need to add a splash of milk or broth when reheating to maintain the creamy texture.

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 and typically cooks faster. Adjust the cooking time according to the package instructions and add it to the soup once cooked.

Is it possible to make this soup dairy-free?

You can substitute the milk, half and half, and Parmesan with dairy-free alternatives like almond or oat milk and a plant-based cheese. Keep in mind this will alter the flavor and creaminess slightly.

Cheesy Tomato Tortellini Soup Recipe

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4.5 from 144 reviews

A comforting and creamy Cheesy Tomato Tortellini Soup featuring tender cheese tortellini simmered in a flavorful tomato broth enriched with Parmesan cheese and sun dried tomatoes. Perfect for a cozy meal any day of the week.

• Author: Bella
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-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 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. Drain and set aside for later use.
2. Prepare the Soup Base: 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 to blend all ingredients.
3. Heat the Soup: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
4. Add Tortellini: Reduce heat to low and carefully add the drained tortellini to the hot soup base. Stir gently ensuring even distribution throughout the soup.
5. Add Cheese: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy texture and rich flavor. Heat through for a few minutes without allowing it to boil.
6. Serve: Ladle the soup into bowls and sprinkle extra Parmesan cheese on top if desired. Serve hot and enjoy your delicious cheesy tomato tortellini soup.

Notes

• Use skim milk to keep the soup lighter but still creamy.
• Do not let the soup boil after adding cheese to prevent curdling.
• Sun dried tomatoes add a concentrated tomato flavor; drain excess oil if packed in oil.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Extra Parmesan cheese on top adds a flavorful finishing touch.

Keywords: Cheesy Tomato Tortellini Soup, Easy Tortellini Soup, Creamy Tomato Soup, Comfort Food Soup, Italian Soup