Cheesy Tomato Tortellini Soup Recipe

Introduction

This Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines the rich flavors of tomato soup with tender cheese tortellini. It’s easy to prepare and perfect for cozy nights when you want a warm, satisfying 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. Drain 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. Add the drained tortellini to the soup and gently stir to combine evenly.
5. Step 5: Stir in shredded Parmesan cheese until melted and the soup becomes creamy. 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 hot.

Tips & Variations

• Use fresh herbs like basil or oregano for a brighter flavor instead of dried basil.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Try using different types of tortellini such as spinach or meat-filled for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the dairy from curdling. The soup may thicken upon standing; add a splash of milk or broth to thin it when reheating.

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. Since it cooks faster, add it to the soup during the final few minutes of simmering to avoid overcooking.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute milk and half and half with unsweetened almond or oat milk and omit the Parmesan or use a dairy-free cheese alternative. The texture will be slightly different but still delicious.

Cheesy Tomato Tortellini Soup Recipe

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5 from 66 reviews

A rich and comforting Cheesy Tomato Tortellini Soup featuring tender cheese tortellini simmered in a creamy tomato broth with sun-dried tomatoes and Parmesan cheese for added depth and flavor. Perfect for a cozy meal that’s easy to prepare on the stovetop.

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

Ingredients

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For the Tortellini

• 9 oz frozen cheese tortellini

For the 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

For Finishing

• 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, but do not let it boil. Save 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 for added flavor. Serve hot and enjoy.

Notes

• Do not let the soup boil after adding the dairy and cheese to prevent curdling.
• Use skim milk to keep the soup lighter, or substitute with whole milk or cream for extra richness.
• Sun dried tomatoes add texture and a deeper tomato flavor; feel free to omit if unavailable.
• Extra Parmesan cheese garnish enhances flavor and presentation.
• For a vegetarian version, substitute chicken broth with vegetable broth.

Keywords: Cheesy Tomato Tortellini Soup, Creamy Tomato Soup, Cheese Tortellini Recipe, Italian Soup, Comfort Food