There’s something about a warm, cheesy bowl of soup that instantly brightens a chilly day, wouldn’t you agree? I still remember the first time I stumbled upon cheesy tomato tortellini soup. It was a dreary Tuesday evening, and I was questioning whether I would have enough energy to whip up dinner after a long day. With a few staple ingredients from the pantry and my love for all things cheesy, this delightful soup came to life. Not only was it a hit with my family, but it also turned out to be a quick and easy recipe that would soon become a beloved family favorite.
What Makes This So Good
- Creamy texture: The combination of milk, half and half, and cheese creates a rich and indulgent soup.
- Convenient ingredients: Using frozen tortellini and canned tomato soup makes it easy to pull together in under 30 minutes.
- Flavorful twist: The addition of sun-dried tomatoes and Italian herbs elevates the taste to something truly special.
Ingredients
- 9 oz (255 g) frozen cheese tortellini
- 2 cans (10.75 oz each or 305 g) tomato soup
- 2 cups (480 ml) chicken broth
- 2 cups (480 ml) milk (skim preferred)
- 2 cups (480 ml) half and half
- 1/2 cup (75 g) chopped sun-dried tomatoes
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) garlic powder
- 1 tsp (1 g) dried basil
- 1/2 tsp (3 g) salt
- 1/2 cup (50 g) shredded parmesan cheese (plus extra for garnish, optional)
Smart Swaps:
- Dairy-Free: Substitute the half and half and milk with plant-based alternatives such as almond milk or coconut cream.
- Vegan: Use vegetable broth and omit the cheese or opt for a vegan cheese substitute.
- Gluten-Free: Ensure the tortellini is gluten-free, or replace it with gluten-free pasta.
Sourcing Tips:
When selecting sun-dried tomatoes, look for those in olive oil for an extra flavor boost. For the tortellini, if you can find fresh ones at the deli section, they’ll impart even more flavor to the dish.
Directions
- In a large pot over medium heat, combine the tomato soup and chicken broth. Stir and bring to a simmer for about 5 minutes until heated through.
- Slowly whisk in the milk and half and half, allowing the mixture to heat but not boil, about 5 minutes more.
- Add the frozen tortellini, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir to combine.
- Continue to cook for an additional 8-10 minutes until the tortellini is cooked through and floats to the top. The soup should be creamy and fragrant.
- Stir in the shredded parmesan cheese just before serving, allowing it to melt into the soup.
- For a finishing touch, garnish with extra parmesan cheese if desired.
🔪 Safety Note: Always handle hot soup carefully, and avoid cross-contamination by using separate cutting boards for raw and cooked ingredients.
Serving, Storage, and Reheat Guidance
Serve the Cheesy Tomato Tortellini Soup hot, ideally with a side of crusty bread or a fresh salad for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stove over low heat, adding a splash of milk or broth to regain its creamy consistency.
Pro Tips
- Make-Ahead: Prepare the soup without the tortellini and refrigerate. Add the tortellini when reheating for an easy, quick meal.
- Transport: This soup travels well in a thermos or insulated container, making it perfect for lunches or picnics.
- Re-Crisp: If you find the soup has thickened too much upon reheating, add a bit more broth or milk to loosen it up.
Variations
- Spinach Addition: Toss in a couple of handfuls of fresh spinach just before serving for added color and nutrition.
- Spicy Twist: Add a pinch of red pepper flakes for a kick if you enjoy some heat in your soup.
- Herbaceous Flair: Swap dried basil for fresh basil or add a sprinkle of Italian seasoning for a different flavor profile.
FAQs
Can I use fresh tortellini instead of frozen?
Yes, you can! Just reduce the cooking time slightly, as fresh tortellini usually cooks faster.Can I freeze this soup?
It’s best to freeze the soup without the tortellini added, as pasta can become mushy after thawing. Store it in airtight containers.What can I serve alongside this soup?
A simple garlic bread or a mixed green salad pairs wonderfully with this creamy soup, making for a hearty meal.
This Cheesy Tomato Tortellini Soup is a delightful hug in a bowl, sure to warm you from the inside out. Enjoy!
Print
Cheesy Tomato Tortellini Soup
A warm and creamy soup combining cheese tortellini with tomato soup, perfect for chilly days.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 9 oz (255 g) frozen cheese tortellini
- 2 cans (10.75 oz each or 305 g) tomato soup
- 2 cups (480 ml) chicken broth
- 2 cups (480 ml) milk (skim preferred)
- 2 cups (480 ml) half and half
- 1/2 cup (75 g) chopped sun-dried tomatoes
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) garlic powder
- 1 tsp (1 g) dried basil
- 1/2 tsp (3 g) salt
- 1/2 cup (50 g) shredded parmesan cheese (plus extra for garnish, optional)
Instructions
- In a large pot over medium heat, combine the tomato soup and chicken broth. Stir and bring to a simmer for about 5 minutes until heated through.
- Slowly whisk in the milk and half and half, allowing the mixture to heat but not boil, about 5 minutes more.
- Add the frozen tortellini, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir to combine.
- Continue to cook for an additional 8-10 minutes until the tortellini is cooked through and floats to the top. The soup should be creamy and fragrant.
- Stir in the shredded parmesan cheese just before serving, allowing it to melt into the soup.
- For a finishing touch, garnish with extra parmesan cheese if desired.
Notes
For a dairy-free option, substitute half and half and milk with plant-based alternatives. To make it vegan, use vegetable broth and omit the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian