Cheesy Tomato Tortellini Soup Recipe

Introduction

This Cheesy Tomato Tortellini Soup is a comforting and creamy meal that’s perfect for chilly days. Packed with tender cheese tortellini and rich tomato flavors, it’s easy to make and sure to satisfy your cravings.

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.
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.
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 soup. Gently stir to combine, ensuring the tortellini is evenly distributed.
5. Step 5: Stir in the shredded Parmesan cheese until it melts into the soup, making it creamy and flavorful. Heat through for a few minutes without boiling.
6. Step 6: Ladle the soup into bowls and, if desired, sprinkle additional Parmesan cheese on top before serving. Enjoy hot.

Tips & Variations

• For a vegetarian option, substitute vegetable broth in place of chicken broth.
• Add fresh spinach or kale in the last few minutes for extra greens and nutrition.
• Use fresh sun dried tomatoes packed in oil for a richer flavor, but be sure to drain them well.
• Try swapping Parmesan for mozzarella or Asiago cheese for a different cheesy twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when reheated, add a splash of milk or broth to loosen it.

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. Adjust cooking time according to the package instructions and be careful not to overcook to avoid breakage in the soup.

Is this soup suitable for freezing?

This soup is best enjoyed fresh or refrigerated. Freezing may alter the texture of the dairy and tortellini, causing separation or mushiness upon thawing.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.8 from 77 reviews

This delicious Cheesy Tomato Tortellini Soup is a creamy and comforting meal perfect for any day. Combining tender cheese tortellini with a rich tomato soup base enhanced by sun dried tomatoes, aromatic herbs, and plenty of Parmesan cheese, this soup offers a delightful balance of savory and cheesy flavors. It’s easy to prepare and perfect as a cozy lunch or dinner option.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 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 Cheese 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. Prepare the 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. Add Tortellini to Soup: Reduce the heat to low and carefully add the drained cooked tortellini from Step 1 to the hot soup base. Gently stir to combine, making sure the tortellini is evenly distributed throughout the soup.
4. Incorporate Parmesan Cheese: 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. Reserve extra cheese for garnish if desired.
5. Serve: 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

• Use skim milk and half and half to reduce the fat content without sacrificing creaminess.
• Be careful not to let the soup boil after adding dairy to prevent curdling.
• Sun dried tomatoes add a rich depth of flavor; use oil-packed for more richness or dry-packed with a little extra liquid if preferred.
• Parmesan cheese can be substituted or supplemented with Pecorino Romano for a sharper taste.
• This soup pairs wonderfully with crusty bread or a fresh green salad.

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