Cheesy Tomato Tortellini Soup Recipe
Introduction
Cheesy Tomato Tortellini Soup is a comforting and creamy dish that combines tender cheese-filled pasta with a rich tomato base. It’s perfect for cozy dinners and comes together quickly, making it a great option for busy weeknights.
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
- 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.
- 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.
- 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.
- 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 you like.
- 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, use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, simmer it a bit longer after adding the tortellini, but avoid boiling to keep the cream from curdling.
- Add fresh spinach or kale for extra greens and nutrition right before serving.
- Substitute fresh sun dried tomatoes packed in oil for more intense flavor, draining excess oil before chopping.
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 prevent curdling. If the soup thickens too much, add a splash of milk or broth while reheating to loosen the 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 but reduce the cooking time since fresh pasta cooks faster. Add it to the soup just before serving to avoid overcooking.
What can I substitute for half and half?
If you don’t have half and half, you can use equal parts milk and heavy cream as a replacement, or just use milk for a lighter soup though it may be less creamy.
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Cheesy Tomato Tortellini Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Cheesy Tomato Tortellini Soup is a comforting and creamy Italian-inspired dish featuring tender cheese tortellini in a rich tomato and cream broth, enhanced with sun-dried tomatoes and Parmesan cheese. Perfect for a cozy meal, this soup combines the heartiness of pasta with the richness of cheese and the tang of tomatoes for a satisfying bowl of comfort.
Ingredients
Soup 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
For Serving
- 1/2 cup shredded Parmesan cheese (plus extra for garnish, optional)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to the package instructions until tender. Once cooked, drain the tortellini and set aside until ready to add to the soup.
- Prepare 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 all ingredients together.
- Heat Soup: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling. This will allow flavors to meld and the soup base to warm uniformly.
- Add Tortellini: Reduce heat to low, then carefully add the drained, cooked tortellini to the hot soup base. Gently stir to combine, ensuring the tortellini is evenly distributed throughout the soup.
- Incorporate Cheese: Stir in the shredded Parmesan cheese until it melts completely into the soup, creating a creamy and flavorful texture. Let the soup heat through for a few minutes without boiling to preserve the smoothness.
- Serve: Ladle the creamy tortellini soup into bowls. Optionally, sprinkle additional shredded Parmesan cheese on top for a delicious finishing touch. Serve hot and enjoy this comforting, cheesy tomato tortellini soup.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use skim milk and reduce half-and-half for a lighter, lower-fat soup.
- Be careful not to boil the soup after adding cheese to prevent curdling.
- Sun-dried tomatoes add a tangy depth; canned or fresh tomatoes can be used as an alternative.
- Extra Parmesan garnish enhances the flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Cheesy Tomato Tortellini Soup, Tortellini Soup, Creamy Tomato Soup, Italian Soup Recipe, Comfort Food, Easy Soup Recipes
