Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for any day when you want something warm and satisfying. Packed with tender cheese tortellini and a rich tomato base, it’s easy to make and full of flavor.

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. Drain and set aside.
2. Step 2: In a large stock pot, combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. 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 cooked tortellini to the hot soup base. Gently stir to combine evenly.
5. Step 5: Stir in the shredded Parmesan cheese until melted, making the soup creamy and flavorful. Heat through for a few minutes without boiling.
6. Step 6: Ladle the soup into bowls and, if desired, sprinkle with extra Parmesan cheese before serving warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add fresh spinach or kale for extra greens and nutrition.
• Use fire-roasted sun dried tomatoes for a smoky flavor.
• Swap out half and half for heavy cream for a richer soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling. If the soup thickens too much after refrigeration, add a splash of milk or broth to loosen it before serving.

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. Just reduce the cooking time according to package instructions to avoid overcooking.

Is it possible to make this soup dairy-free?

To make a dairy-free version, use plant-based milk alternatives such as oat or almond milk and skip the Parmesan cheese or use a dairy-free cheese substitute.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.5 from 106 reviews

This Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese tortellini with a flavorful tomato soup base enriched with milk, half and half, and Parmesan cheese. Enhanced with sun-dried tomatoes and Italian herbs, this soup is perfect for a cozy meal any time of the year.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

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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 package directions until tender. Drain the tortellini and set aside.
2. Make the Creamy Tomato Soup Base: 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. Heat over medium heat, stirring frequently, until hot but not boiling.
3. Combine Tortellini and Soup: Reduce heat to low and gently add the cooked and drained tortellini to the soup base. Stir carefully to evenly distribute the tortellini throughout the soup.
4. Add Parmesan Cheese and Finish Soup: Stir in shredded Parmesan cheese until melted and the soup becomes creamy. Heat through for a few minutes without boiling. Reserve extra cheese for garnish if desired.
5. Serve and Garnish: Ladle the soup into bowls and sprinkle additional shredded Parmesan cheese on top, if desired. Serve hot and enjoy the creamy, cheesy tomato tortellini soup.

Notes

• Use skim milk and half and half to keep the soup creamy but lighter in calories.
• Sun dried tomatoes add a rich, tangy flavor; you can substitute with fresh tomatoes if preferred.
• Do not let the soup boil after adding cheese to prevent curdling.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Extra Parmesan cheese as garnish adds an appealing salty flavor boost.

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