Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for chilly days. With tender cheese tortellini swimming in a rich tomato base, this soup is both satisfying and easy to prepare. It’s a great option for a cozy weeknight meal.

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. 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.
2. 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.
3. Step 3: Reduce the heat to low and carefully add the drained cooked tortellini to the hot soup base. Gently stir to combine, making sure the tortellini is evenly distributed throughout the soup.
4. 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.
5. 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.
• Try adding fresh spinach or kale for extra greens and nutrition.
• Use part-skim mozzarella instead of Parmesan for a milder cheese flavor.
• Adjust the amount of sun dried tomatoes to your taste for more intense tomato flavor.

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 the dairy from curdling. If the soup thickens upon cooling, add a splash of milk or broth when reheating to restore its creamy consistency.

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 directions and add it to the soup in the same way as frozen tortellini.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the milk and half and half with unsweetened plant-based milk such as almond or oat milk, and omit the Parmesan or use a dairy-free cheese alternative.