Cheesy Tomato Tortellini Soup Recipe

Introduction

This Cheesy Tomato Tortellini Soup combines creamy tomato flavors with tender cheese-filled pasta for a comforting meal. It’s quick to prepare and perfect for cozy nights when you want something hearty and satisfying.

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 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 gently add the cooked tortellini to the soup. Stir to distribute evenly.
4. Step 4: Stir in the shredded Parmesan cheese until melted and the soup becomes creamy. Heat through gently without boiling.
5. Step 5: Ladle soup into bowls. Garnish with extra Parmesan cheese if desired and serve hot.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you like a bit of heat, add a pinch of red pepper flakes while heating the soup.
• Fresh basil can be added as a garnish for extra aroma and flavor.
• Swap the Parmesan for Asiago or Pecorino Romano for a different cheesy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Add a splash of milk or broth if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini will work well but will cook faster. Adjust cooking time accordingly to avoid overcooking.

Is it possible to make this soup dairy-free?

You can substitute the milk and half and half with unsweetened plant-based alternatives like almond or oat milk, and use a dairy-free cheese substitute or omit the cheese for a lighter version.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.6 from 65 reviews

• Author: Gabriel
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Cheesy Tomato Tortellini Soup is a rich and comforting dish that combines tender cheese tortellini with a creamy tomato broth infused with sun-dried tomatoes and aromatic herbs. Perfect for a cozy meal, this soup is finished with melted Parmesan cheese for a luscious texture and topped with extra cheese for added flavor.

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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)

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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 and set aside.
2. Prepare the Soup Base: 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. Heat the mixture over medium heat, stirring frequently, until hot but not boiling.
3. Add Tortellini to Soup: Reduce heat to low and carefully stir in the cooked tortellini until evenly distributed throughout the soup.
4. Melt Parmesan Cheese: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy texture. Heat gently for a few minutes without boiling.
5. Serve Warm: Ladle the soup into bowls and garnish with additional shredded Parmesan cheese if desired. Serve hot and enjoy.

Notes

• Use skim milk to keep the soup lighter without sacrificing creaminess.
• Do not let the soup boil after adding cheese to prevent curdling.
• Adding extra Parmesan cheese as a garnish enhances the flavor and presentation.
• Can substitute sun-dried tomatoes with fresh cherry tomatoes for a fresher flavor.
• For a vegetarian version, substitute chicken broth with vegetable broth and ensure cheese is suitable for vegetarians.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Cheesy Tomato Tortellini Soup, quick soup recipe, creamy tortellini soup, Parmesan soup, Italian soup