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Cheesy Tomato Tortellini Soup
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
Cook Time 20 minutes
Total Time 30 minutes
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.