Description
A creamy, comforting Cheesy Tomato Tortellini Soup made with tender cheese tortellini, rich tomato base, and melty Parmesan. Quick to make and full of cozy flavor for easy 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
1. Boil a large pot of salted water and cook tortellini according to package directions until tender, then drain and set aside.
2. In a separate large pot, mix together tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, basil, and salt. Heat over medium, stirring often until hot but not boiling.
3. Lower the heat and stir in the cooked tortellini.
4. Add Parmesan cheese and stir until melted and fully incorporated. Let the soup warm through without boiling.
5. Serve hot with extra Parmesan sprinkled on top, if desired.
Notes
Add dairy gradually over medium-low heat to prevent curdling.
Only cook tortellini for 3–4 minutes once added to soup to avoid mushiness.
Keep extra broth nearby to thin the soup if it gets too thick.
Let sun-dried tomatoes soak briefly in warm broth before chopping to enhance flavor.
Always stir in cheese after turning off heat to avoid clumping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg