Cheesy Tomato Tortellini Soup Recipe
Introduction
Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for cozy evenings. Combining tender cheese tortellini with a rich tomato base and melted Parmesan, it’s both simple to make and delightful to taste.
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. Drain the tortellini and set aside.
- Step 2: In a large stock pot, combine tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well and heat over medium, stirring frequently, until hot but not boiling.
- Step 3: Reduce heat to low and gently add the cooked tortellini to the soup. Stir carefully to distribute the tortellini evenly.
- Step 4: Stir in the shredded Parmesan cheese until melted and the soup becomes creamy. Allow to heat through for a few minutes without boiling.
- Step 5: Serve the soup hot, garnished with extra Parmesan cheese if desired.
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Substitute fresh basil for dried basil to add a brighter herb flavor.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Use whole milk instead of skim for a richer texture.
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 avoid curdling or boiling the dairy. Add a splash of milk or broth if the soup thickens too much upon 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. Cook it according to package instructions and add it to the soup just before serving to avoid overcooking.
Is it possible to make this soup dairy-free?
To make a dairy-free version, substitute milk and half and half with plant-based alternatives like almond or oat milk, and use dairy-free Parmesan-style cheese or nutritional yeast.
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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 soup made with tender frozen cheese tortellini, rich tomato soup, a blend of chicken broth and milk, and flavorful sun-dried tomatoes. Enhanced with aromatic herbs and shredded Parmesan cheese, it’s a perfect warm meal that’s both hearty and easy to prepare.
Ingredients
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
- 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. 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 everything together. Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
- Add Tortellini: 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.
- Add Cheese: 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.
- 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
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Use skim milk to keep the soup lighter, or cream for extra richness.
- To add more flavor, fresh basil or oregano can be used instead of dried herbs.
- Be careful not to boil the soup after adding cheese to prevent curdling.
- For a spicier kick, add crushed red pepper flakes.
- 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 with Cheese Tortellini, Italian Soup Recipe, Comfort Food Soup
