Cheesy Tomato Tortellini Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
