Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for a cozy night in. Packed with tender cheese tortellini and rich tomato flavors, this soup comes together quickly and satisfies any craving for Italian-inspired comfort food.

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 until ready to add to the soup.
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. Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
3. Step 3: 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. Step 4: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy and flavorful texture. Allow the soup to heat through for a few minutes, but avoid boiling.
5. Step 5: Ladle the creamy tortellini soup into bowls. If desired, sprinkle additional shredded Parmesan cheese on top before serving. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Add fresh spinach or kale near the end of cooking for extra greens and nutrients.
• Use fresh tortellini if available, but adjust cooking time according to package instructions.
• Garnish with fresh basil or a drizzle of olive oil for additional flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the soup thickens too much upon cooling, add a splash of milk or broth while reheating to restore its creamy consistency.

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 in boiling salted water first to ensure they cook evenly without overcooking the soup base. Adding tortellini directly to the soup might alter the texture and cooking time.

Can I use a different type of cheese?

Yes, you can substitute Parmesan with Pecorino Romano or Asiago for a different flavor profile. Just keep in mind that stronger cheeses may change the overall taste of the soup.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.8 from 88 reviews

This Cheesy Tomato Tortellini Soup is a creamy, comforting Italian-inspired dish featuring tender cheese tortellini in a rich tomato and dairy broth. Enhanced with sun-dried tomatoes, garlic, basil, and a generous amount of melted Parmesan cheese, this soup is perfect for a cozy meal any time of year.

• 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.
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 tortellini is evenly distributed throughout the soup.
4. Add Parmesan Cheese and Finish Soup: Stir in the shredded Parmesan cheese until melted into the soup, creating a creamy and flavorful texture. Allow the soup to heat through for a few minutes, avoiding boiling to prevent curdling.
5. Serve and Garnish: Ladle the creamy tortellini soup into bowls. If desired, sprinkle with additional shredded Parmesan cheese for extra flavor. Serve hot and enjoy.

Notes

• Do not boil the soup after adding cheese to prevent curdling.
• Using skim milk helps keep the soup lighter, but whole milk can be used for a richer flavor.
• Sun-dried tomatoes add a burst of flavor, but can be omitted if unavailable.
• Save extra Parmesan for garnishing individual bowls to enhance presentation and taste.
• Cooking tortellini separately prevents overcooking and sogginess in the soup.

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