Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese tortellini with a rich tomato broth. This easy-to-make soup is perfect for cozy dinners or whenever you crave a warm, flavorful meal.

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 and set aside.
2. Step 2: In a large stock pot, combine tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well to blend and place over medium heat.
3. Step 3: Cook the mixture, stirring frequently, until hot but not boiling.
4. Step 4: Reduce heat to low and gently add the drained tortellini to the hot soup. Stir to evenly distribute.
5. Step 5: Stir in shredded Parmesan cheese until melted, making the soup creamy. Heat through for a few minutes without boiling.
6. Step 6: Ladle soup into bowls, sprinkle with additional Parmesan cheese if desired, and serve hot.

Tips & Variations

• For a vegetarian option, substitute vegetable broth for chicken broth.
• Add fresh spinach or kale for extra greens and nutrition.
• Use whole milk instead of skim for a richer taste.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap sun dried tomatoes for fresh chopped tomatoes if preferred.

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 occasionally to prevent separation. If the soup thickens too much after refrigeration, add a splash of milk or broth when reheating to restore creaminess.

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. Since fresh pasta cooks quickly, add it directly to the hot soup instead of boiling separately, and simmer until tender.

Is it possible to make this soup dairy-free?

You can substitute dairy ingredients with plant-based alternatives such as almond milk and coconut cream. Use dairy-free cheese or omit the cheese to keep the soup creamy without dairy.

Cheesy Tomato Tortellini Soup Recipe

Print Recipe

★★★★★

5 from 73 reviews

This Cheesy Tomato Tortellini Soup is a comforting and creamy dish combining tender cheese tortellini with a rich tomato broth, enhanced by sun-dried tomatoes and Parmesan cheese. Perfect for a cozy meal, it balances hearty pasta with flavorful tomato base and aromatic herbs for a satisfying bowl of soup.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 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. 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 all ingredients 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 to the hot soup base. Gently stir to combine, ensuring the tortellini is evenly distributed throughout the soup.
4. Add Cheese: Stir in the shredded Parmesan cheese until it melts and incorporates 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: Ladle the creamy tortellini soup into bowls. Sprinkle with additional shredded Parmesan cheese if desired. Serve hot and enjoy this comforting, cheesy tomato soup.

Notes

• Adjust the salt according to your taste preference or dietary needs.
• Use skim or low-fat milk and half and half to reduce fat content.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Sun dried tomatoes add a nice tangy flavor but can be omitted if unavailable.
• Do not let the soup boil after adding cheese to prevent curdling.

Keywords: cheesy tomato soup, tortellini soup, creamy tomato soup, easy soup recipe, pasta soup, comfort food