Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese tortellini with a rich tomato base. Perfect for a cozy meal, this soup offers a delightful blend of flavors and textures that everyone will love.

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, making it creamy and flavorful. Allow the soup to heat through for a few minutes, but don’t let it boil. Save a little extra cheese for sprinkling on top when serving, if desired.
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

• Use fresh basil instead of dried for a brighter herbal flavor.
• Substitute half and half with heavy cream for an even richer soup.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• For a vegetarian version, use vegetable broth instead of chicken broth.

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 scorching. The tortellini may absorb some liquid when stored, so add a splash of milk or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the frozen tortellini directly in the soup?

While you can cook tortellini directly in the soup, it may release starch and thicken the soup more than intended. Cooking separately helps maintain the soup’s creamy texture and prevents the tortellini from becoming mushy.

Can I make this soup ahead of time?

Yes, you can prepare the soup base a day in advance and refrigerate it. Add the cooked tortellini and Parmesan cheese just before serving for the best texture and flavor.

Cheesy Tomato Tortellini Soup Recipe

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4.9 from 125 reviews

A rich and comforting Cheesy Tomato Tortellini Soup featuring tender cheese tortellini in a creamy tomato broth enriched with sun-dried tomatoes and Parmesan cheese, perfect for a hearty meal.

• Author: lea
• 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 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 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 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. Place the pot over medium heat and cook, stirring frequently, until hot but not boiling.
3. Combine Tortellini and Soup: Reduce heat to low and carefully add the drained tortellini to the hot soup base. Gently stir to combine, ensuring even distribution.
4. Add Parmesan Cheese and Finish Soup: Stir in the shredded Parmesan cheese until melted and the soup is creamy. Allow to heat through for a few minutes without boiling. Reserve extra cheese for garnish.
5. Serve and Garnish: Ladle soup into bowls and sprinkle with additional Parmesan cheese if desired. Serve hot and enjoy.

Notes

• Do not let the soup boil after adding the cheese to prevent curdling.
• You can add extra Parmesan cheese as garnish for enhanced flavor.
• Use skim milk to reduce fat content while maintaining creaminess with half and half.
• Frozen tortellini must be cooked separately to ensure proper texture.

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