Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for cozy evenings. This easy-to-make soup combines tender cheese tortellini with a rich tomato and Parmesan broth for a satisfying meal in just 30 minutes.

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 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 the heat to low. Carefully add the drained cooked tortellini to the hot soup base and gently stir to combine evenly.
5. Step 5: Stir in the shredded Parmesan cheese until melted and the soup is creamy. Allow it to heat through for a few minutes without boiling.
6. Step 6: Ladle the soup into bowls. If desired, sprinkle extra Parmesan cheese on top before serving. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use fresh basil instead of dried for a brighter herb flavor.
• Swap sun dried tomatoes for fresh cherry tomatoes if preferred.

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, stirring occasionally. The tortellini may absorb some liquid, so add a splash of broth or milk if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the frozen tortellini directly in the soup?

It’s best to cook the tortellini separately to ensure they cook evenly and don’t overcook in the soup. Adding pre-cooked tortellini helps maintain the perfect texture.

Can I use a different type of cheese or tortellini?

Yes, you can experiment with other cheese varieties or types of filled pasta, but keep in mind that cooking times and flavors may vary slightly.

Cheesy Tomato Tortellini Soup Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

This Cheesy Tomato Tortellini Soup combines tender cheese tortellini with a creamy, flavorful tomato broth enriched by sun-dried tomatoes and Parmesan cheese. Easy to prepare and perfect for a comforting meal, this Italian-inspired soup is rich, warming, and deliciously cheesy.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Italian

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 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, making sure 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 don’t let it boil. Save some 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 if desired. Serve hot and enjoy.

Notes

• Do not boil the soup after adding the Parmesan cheese to prevent curdling.
• You can substitute half and half with heavy cream for an even richer soup.
• For a vegetarian option, replace chicken broth with vegetable broth.
• Reserve some Parmesan cheese to garnish each serving for enhanced flavor and presentation.
• Cooking the tortellini separately ensures perfect texture without becoming overcooked in the soup.

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