Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for cozy dinners. Packed with tender cheese tortellini and a flavorful tomato base, it’s easy to prepare and satisfying for the whole family.

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.
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.
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 heat to low and carefully add the drained tortellini to the hot soup base. Gently stir to combine, making sure the tortellini is distributed evenly.
5. Step 5: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy texture. Allow the soup to heat through for a few minutes without boiling.
6. Step 6: Ladle the soup into bowls and sprinkle extra Parmesan cheese on top if desired. Serve hot and enjoy.

Tips & Variations

• For a richer flavor, use whole milk instead of skim, or add a splash of cream.
• Substitute vegetable broth for chicken broth to make this recipe vegetarian.
• Add fresh basil or spinach at the end for extra freshness and color.
• If you prefer a thicker soup, simmer the base a bit longer before adding the tortellini.

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 sticking. If the soup thickens after chilling, 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. Since fresh pasta cooks faster, adjust the cooking time accordingly and watch carefully to avoid overcooking.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the milk, half and half, and Parmesan cheese with plant-based alternatives like almond milk or coconut milk and a dairy-free cheese substitute.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.5 from 56 reviews

A creamy and comforting Cheesy Tomato Tortellini Soup that combines tender cheese tortellini with rich tomato soup, sun dried tomatoes, and a blend of milk and half and half, all seasoned with Italian herbs and finished with melted Parmesan cheese for a deliciously savory meal.

• Author: Rico
• 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

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

Pasta

• 9 oz frozen cheese tortellini

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 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 everything 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 from Step 1 to the hot soup base. Gently stir to combine, making sure the tortellini is evenly distributed throughout the soup.
4. Incorporate Parmesan cheese: 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 extra cheese for garnish, if desired.
5. Serve: 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.

Notes

• Use skim milk for a lighter soup or whole milk for richer flavor.
• Ensure not to boil the soup after adding dairy to prevent curdling.
• Sun dried tomatoes add a sweet and tangy depth, but can be omitted if unavailable.
• Extra Parmesan garnish enhances the presentation and taste.

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