Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for a cozy meal. Filled with tender cheese tortellini and rich tomato flavor, it’s easy to make and wonderfully 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. 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 from Step 1 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, making it creamy and flavorful. Allow the soup to heat through for a few minutes, but don’t let it boil.
5. Step 5: 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.

Tips & Variations

• For a vegetarian version, replace chicken broth with vegetable broth.
• Use fresh basil instead of dried for a brighter flavor.
• Add a pinch of crushed red pepper flakes for a subtle heat.
• Swap half and half for heavy cream if you prefer a richer soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much after storing, add a splash of milk or broth to loosen it before 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 more quickly, add it carefully to avoid overcooking. Follow the package instructions for cooking time.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute milk, half and half, and Parmesan cheese with plant-based alternatives like almond milk and nutritional yeast or vegan cheese. Keep in mind the texture and flavor will differ slightly.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.8 from 75 reviews

This deliciously creamy Cheesy Tomato Tortellini Soup combines tender cheese tortellini with a rich tomato-based broth enhanced by sun-dried tomatoes, aromatic herbs, and melted Parmesan cheese. Perfect for a comforting lunch or dinner, this soup is easy to prepare on the stovetop and offers a delightful blend of cheesy and savory flavors.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

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 skim milk
• 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 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. Drain the tortellini and set aside until ready to add to the soup.
2. Prepare Soup Base: While the tortellini cooks, combine tomato soup, chicken broth, skim 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.
3. Heat Soup Mixture: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
4. Add Tortellini: Reduce heat to low and carefully add the drained cooked tortellini to the hot soup base. Gently stir to evenly distribute the tortellini throughout the soup.
5. Add Cheese: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy and flavorful consistency. Heat through for a few minutes without boiling.
6. Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Serve hot and enjoy your creamy cheesy tomato tortellini soup.

Notes

• Use skim milk and half and half to keep the soup creamy yet lighter.
• Do not let the soup boil after adding cheese to avoid curdling.
• Sun dried tomatoes add a subtle sweet and tangy flavor that elevates the soup.
• Additional Parmesan cheese on top adds a nice finishing touch of richness and flavor.
• The soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Keywords: cheesy tomato soup, tortellini soup, easy soup recipe, creamy tomato soup, Italian soup, comfort food, quick dinner