Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting blend of creamy tomato broth and tender cheese-filled pasta. This quick and easy soup is perfect for cozy nights when you want something warm and satisfying with minimal effort.

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 the tortellini and set aside.
2. Step 2: While the tortellini cooks, combine 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 hot but not boiling.
4. Step 4: Reduce heat to low and carefully add the cooked tortellini to the soup base. Stir gently to combine.
5. Step 5: Stir in shredded Parmesan cheese until melted and the soup is creamy. Heat through for a few minutes without boiling.
6. Step 6: Ladle soup into bowls and, if desired, sprinkle with extra Parmesan cheese before serving.

Tips & Variations

• Use fresh basil instead of dried for a brighter flavor.
• Swap chicken broth for vegetable broth to make the soup vegetarian-friendly.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Try using spinach or kale for added greens and nutrition.
• For a richer soup, use whole milk instead of skim.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent burning. Add a splash of milk or broth if the soup thickens too much when reheated.

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. Adjust the cooking time according to package instructions as fresh pasta usually cooks faster than frozen.

Is this soup freezer-friendly?

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

Cheesy Tomato Tortellini Soup Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This creamy, comforting Cheesy Tomato Tortellini Soup combines tender cheese tortellini with a rich tomato soup base enhanced by sun dried tomatoes, fragrant herbs, and a generous amount of Parmesan cheese, making it a perfect warm meal for any day.

• Author: Maya
• 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

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 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, 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 minutes without boiling. Save some extra cheese for garnish if desired.
5. Serve and Garnish: Ladle the creamy tortellini soup into bowls. Sprinkle each serving with additional shredded Parmesan cheese if desired. Serve hot and enjoy.

Notes

• Use skim milk for a lighter version or whole milk for a richer texture.
• Be careful not to boil the soup after adding the tortellini and cheese to prevent curdling or cheese separation.
• Sun dried tomatoes add a subtle tang and depth of flavor but can be substituted with fresh tomatoes chopped finely if unavailable.
• Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.

Keywords: Cheesy Tomato Tortellini Soup, creamy tomato soup, cheese tortellini soup, easy Italian soup, Parmesan tomato soup, comfort food, quick soup recipe