Cheesy Tomato Tortellini Soup Recipe

Introduction

This Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for chilly days. It combines tender cheese tortellini with a rich tomato base and a cheesy finish that’s sure to satisfy your cravings. Quick to make and full of flavor, it’s ideal for a cozy weeknight 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 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 from Step 1 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, if desired.
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 version, substitute vegetable broth for the chicken broth.
• Add a handful of fresh spinach or kale for extra greens and nutrients.
• Use whole milk instead of skim for a richer soup.
• Swap out sun dried tomatoes with fresh diced tomatoes for a fresher taste.
• Serve with crusty bread or garlic toast to make it a complete meal.

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 frequently to prevent the cheese from separating. If the soup thickens too much after refrigerating, add a splash of milk or broth to loosen it while reheating.

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 usually cooks faster. Adjust cooking time according to package instructions to avoid overcooking.

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

★★★★★

4.4 from 143 reviews

Enjoy a comforting bowl of Cheesy Tomato Tortellini Soup, packed with tender cheese tortellini, rich tomato soup, creamy dairy, and flavorful sun-dried tomatoes, all enriched with Parmesan cheese for a luscious finish. This easy-to-make recipe is perfect for a cozy meal any day of the week.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: 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 the tortellini and set aside.
2. Prepare the Soup Base: 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 all ingredients together.
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 to Soup: Reduce heat to low and carefully add cooked tortellini to the hot soup base. Gently stir to evenly distribute the tortellini throughout the soup.
5. Incorporate Parmesan Cheese: Stir in shredded Parmesan cheese until melted and the soup becomes creamy and flavorful. Allow the soup to heat through for a few minutes without boiling.
6. Serve: Ladle the soup into bowls. Optionally, sprinkle extra Parmesan cheese on top for added taste. Serve hot and enjoy your cozy meal.

Notes

• Be sure not to let the soup boil after adding cheese to prevent curdling.
• Using skim milk keeps the soup lighter but you can use whole milk or cream for a richer version.
• Sun dried tomatoes add a subtle tangy sweetness; you can adjust quantity based on preference.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Reheat leftovers gently to avoid separating the dairy ingredients.

Keywords: Cheesy Tomato Tortellini Soup, creamy tortellini soup, easy tomato soup recipe, cheese tortellini recipe, comforting soup, quick dinner soup