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Cheesy Tomato Tortellini Soup

Cheesy Tomato Tortellini Soup
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This Cheesy Tomato Tortellini Soup is rich, creamy, and pure comfort in a bowl. Tender cheese-filled tortellini simmer in a velvety tomato base made extra indulgent with milk, half-and-half, and melted Parmesan. It’s a quick, cozy meal that tastes like it simmered all day—perfect for busy weeknights or chilly evenings.

Ingredients

Scale

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

  • ½ cup chopped sun-dried tomatoes

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried basil

  • ½ teaspoon salt

For Serving

  • ½ cup shredded Parmesan cheese (plus extra for garnish, optional)

Instructions

  • Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package directions until tender. Drain and set aside.

  • In a large stockpot, combine the tomato soup, chicken broth, milk, half-and-half, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well.

  • Heat the soup over medium heat, stirring frequently, until hot but not boiling.

  • Reduce the heat to low and gently stir in the cooked tortellini.

  • Add the shredded Parmesan cheese and stir until melted and creamy. Let the soup heat through for a few minutes, keeping the heat low.

  • Ladle into bowls and garnish with extra Parmesan if desired. Serve hot.

Notes

  • Don’t boil: Keep the heat gentle once dairy is added to prevent curdling.

  • Extra flavor: A pinch of red pepper flakes or a splash of cream at the end adds depth.

  • Make it heartier: Add cooked chicken, Italian sausage, or fresh spinach.

  • Storage: Refrigerate leftovers for up to 3 days; reheat gently on the stove.

Find it online: https://tastyquickly.com/cheesy-tomato-tortellini-soup/