Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting, creamy dish that combines tender cheese tortellini with rich tomato flavors and a hint of basil. Perfect for a cozy meal, this soup is easy to prepare and deliciously 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 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 hot but not boiling.
3. Step 3: Reduce 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.
4. Step 4: Stir in the shredded Parmesan cheese until it melts into the soup, creating a creamy texture. Allow the soup to heat through for a few minutes without boiling. Save extra cheese for garnish if desired.
5. Step 5: Ladle the soup into bowls and sprinkle with additional Parmesan cheese if you like. Serve hot and enjoy.

Tips & Variations

• For a vegetarian option, use vegetable broth instead of chicken broth.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Swap sun dried tomatoes for fresh cherry tomatoes if preferred, adding them just before serving.
• Use whole milk or cream instead of skim milk and half and half for an even richer soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from clumping. Avoid boiling during reheating to maintain a smooth 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 and usually cooks faster. Adjust the cooking time according to the package instructions and add it to the soup while cooking, as fresh pasta tends to absorb liquid quickly.

Is this soup suitable for freezing?

This soup contains dairy and cooked pasta, which may separate or become mushy after freezing. It’s best enjoyed fresh, though you can freeze it with some loss of texture. Thaw slowly and reheat gently if freezing is necessary.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.5 from 103 reviews

• Author: Sarah
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Cheesy Tomato Tortellini Soup is a comforting and creamy bowl of goodness perfect for chilly days. It features tender cheese tortellini simmered in a rich tomato and cream-based broth, enhanced with sun-dried tomatoes and plenty of Parmesan cheese for extra flavor. Easy to prepare on the stovetop, this hearty soup combines savory tomato soup, chicken broth, and creamy dairy for a satisfying and delicious meal that can be ready in under 30 minutes.

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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 the package directions until tender. Once cooked, drain the tortellini and set aside until ready to add to the soup.
2. Prepare the 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.
3. Heat the Soup: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling. Be careful to avoid boiling to maintain the creaminess.
4. Add Tortellini to Soup: Reduce the heat to low and carefully add the drained cooked tortellini to the hot soup base. Gently stir to combine, ensuring the tortellini is evenly distributed throughout the soup.
5. Incorporate Parmesan Cheese: 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 without boiling.
6. Serve: 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.

Notes

• Use skim milk to keep the soup lighter, or substitute with whole milk or heavy cream for extra richness.
• Ensure the soup does not boil after adding dairy to prevent curdling.
• Sun dried tomatoes add a concentrated tomato flavor; you can use fresh tomatoes if preferred, though cooking time and flavor might differ.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: cheesy tomato tortellini soup, creamy tortellini soup, tomato soup recipe, easy stovetop soup, comfort food soup, Parmesan tortellini soup