Cheesy Tomato Tortellini Soup

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Cheesy Tomato Tortellini Soup is the ultimate cozy meal—rich, creamy, and packed with comforting flavors. This hearty soup combines tender cheese-filled tortellini with a velvety tomato base, finished with Parmesan for extra richness.

Perfect for chilly evenings, busy weeknights, or when you need something warm and satisfying, this tomato tortellini soup comes together quickly using simple pantry ingredients. It delivers the classic flavor of tomato soup with a cheesy, upgraded twist.

If you love creamy soups that feel like comfort in a bowl, this cheesy tortellini soup is one you’ll want to make again and again.

Why You’ll Love This Recipe

• Creamy, comforting texture with rich tomato flavor
• Quick and easy to prepare
• Uses frozen tortellini for convenience
• Perfect for lunch or dinner
• Family-friendly and filling

About the Ingredients

Cheese Tortellini

Cheese-filled tortellini add heartiness and texture, turning simple tomato soup into a complete meal. Frozen tortellini works perfectly and cooks quickly.

Tomato Soup

Canned tomato soup provides a smooth, flavorful base. It creates consistency and deep tomato flavor without extra prep.

Chicken Broth

Chicken broth adds savory depth and balances the sweetness of the tomato soup.

Milk and Half-and-Half

This combination creates a creamy texture without making the soup too heavy. Skim milk keeps it lighter while half-and-half adds richness.

Sun-Dried Tomatoes

Chopped sun-dried tomatoes bring concentrated tomato flavor and a slightly chewy texture that elevates the soup.

Parmesan Cheese

Parmesan melts into the soup, adding a salty, nutty finish that ties everything together.

Tips & Tricks

• Cook tortellini separately to prevent overcooking
• Stir frequently while heating to avoid scorching
• Keep heat low once dairy is added
• Use freshly grated Parmesan for best melting
• Taste and adjust seasoning before serving

Pro Tips

• Add a splash of pasta water for extra body
• Use whole milk for richer texture if preferred
• Top with fresh basil or cracked black pepper
• Serve with crusty bread or grilled cheese

Step-by-Step Instructions

Start by bringing a large pot of salted water to a boil. Cook the frozen cheese tortellini according to package directions until tender. Drain well and set aside.

While the tortellini cooks, combine the tomato soup, chicken broth, milk, half-and-half, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt in a large stockpot. Stir until fully blended.

Place the pot over medium heat and warm the soup, stirring frequently, until hot but not boiling. Lower the heat to prevent curdling once the dairy is heated.

Gently stir the cooked tortellini into the soup base, making sure it is evenly distributed. Add the shredded Parmesan cheese and stir until melted and smooth.

Allow the soup to heat through for a few minutes, keeping the temperature low. Ladle into bowls, garnish with additional Parmesan if desired, and serve hot.

Variations

• Add cooked chicken or sausage for protein
• Use spinach or kale for added greens
• Swap Parmesan for mozzarella or Asiago
• Add red pepper flakes for heat
• Use vegetable broth for a vegetarian version

How to Store

• Store leftovers in an airtight container in the refrigerator
• Keeps fresh for up to 3 days
• Reheat gently on the stovetop or microwave
• Stir well when reheating to maintain creaminess

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, but add the tortellini just before serving to keep it tender.

Can I use fresh tortellini?
Yes, adjust cooking time according to package directions.

Will this soup freeze well?
Dairy-based soups don’t freeze well, so freezing is not recommended.

How do I prevent curdling?
Avoid boiling once the milk and half-and-half are added.

Can I make it vegetarian?
Yes, substitute vegetable broth for chicken broth.

Caroline

Cheesy Tomato Tortellini Soup

This cozy Cheesy Tomato Tortellini Soup is rich, creamy, and comforting, made with tomato soup, tender cheese tortellini, and melted Parmesan for a satisfying one-pot meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 9 oz frozen cheese tortellini
• 2 cans tomato soup (10.75 oz each)
• 2 cups chicken broth
• 2 cups milk
• 2 cups half-and-half
• 1/2 cup sun-dried tomatoes, chopped
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 cup shredded Parmesan cheese
• extra Parmesan cheese, for garnish (optional)

Equipment

• large pot
• stockpot
• measuring cups and spoons
• spoon or ladle

Method

 

1. Cook the tortellini in salted boiling water according to package directions. Drain and set aside.
2. In a large stockpot, combine the tomato soup, chicken broth, milk, half-and-half, sun-dried tomatoes, onion powder, garlic powder, basil, and salt.
3. Heat the soup over medium heat, stirring frequently, until hot but not boiling.
4. Reduce the heat to low and stir in the cooked tortellini.
5. Add the shredded Parmesan cheese and stir until melted and smooth.
6. Heat gently for a few minutes, then ladle into bowls and serve with extra Parmesan if desired.

Notes

For the best texture, always add tortellini after the soup base is fully heated. Garnish with fresh herbs or cracked pepper for extra flavor and a polished presentation.

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