Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy meal perfect for any day you crave a warm, satisfying bowl. Filled with tender cheese tortellini and rich tomato broth, this soup combines simple ingredients to create a flavorful and easy-to-make dish.

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 the tortellini 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 and heat over medium, stirring frequently, until hot but not boiling.
3. Step 3: Reduce heat to low and carefully add the drained tortellini to the soup. Stir gently to distribute evenly.
4. Step 4: Stir in the shredded Parmesan cheese until it melts, adding creaminess and flavor. Heat through for a few minutes without boiling.
5. Step 5: Ladle the soup into bowls and, if desired, sprinkle with extra Parmesan cheese before serving hot.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a handful of fresh spinach or kale during the last few minutes of heating for extra nutrition.
• Use fire-roasted sun dried tomatoes for a smoky flavor.
• Serve with crusty bread or garlic rolls to soak up the delicious soup.

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 occasionally to prevent sticking. Avoid boiling the soup during reheating to maintain the creamy texture.

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. Adjust cooking time according to package instructions, as fresh tortellini usually cooks faster than frozen.

Can I make this soup dairy-free?

To make it dairy-free, substitute milk and half and half with coconut milk or another plant-based alternative, and use a dairy-free cheese or omit the Parmesan.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

5 from 50 reviews

This Cheesy Tomato Tortellini Soup is a comforting and creamy bowl of goodness combining tender cheese tortellini with rich tomato soup, savory sun-dried tomatoes, aromatic herbs, and melty Parmesan cheese. Perfect for chilly days, this hearty soup blends simple pantry staples into a flavorful, satisfying meal that’s quick to prepare and sure to please the whole family.

• Author: Isabella
• 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 package directions until tender, usually about 3-5 minutes. Drain the tortellini and set aside until ready to add to the soup.
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 evenly.
3. Heat the soup: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling. This usually takes about 7 to 10 minutes. Reducing heat ensures the dairy ingredients do not curdle.
4. Add tortellini to soup: Reduce the heat to low and carefully add the drained tortellini to the hot soup base. Gently stir to combine, making sure the tortellini is evenly distributed throughout the soup.
5. Incorporate Parmesan cheese: Stir in the shredded Parmesan cheese until it melts fully into the soup, creating a creamy and flavorful texture. Let the soup heat through for a few more minutes on low heat, but do not let it boil to preserve the cheese consistency.
6. Serve and garnish: Ladle the creamy tortellini soup into bowls, and if desired, sprinkle each serving with additional shredded Parmesan cheese for a delicious finishing touch. Serve hot and enjoy your comforting meal.

Notes

• Use skim milk or half and half to adjust the richness to your preference.
• Do not boil the soup after adding dairy to prevent curdling.
• For a vegetarian option, substitute chicken broth with vegetable broth.
• Sun-dried tomatoes add a tangy sweetness; if unavailable, omit or add fresh diced tomatoes.
• Stir frequently when heating to avoid dairy settling or scorching.

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