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Cheesy Tomato Tortellini Soup

Cheesy tomato tortellini soup in white bowl garnished with Parmesan cheese and basil
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Creamy, restaurant-quality cheesy tomato tortellini soup with tender cheese-filled pasta, rich tomato broth, and Italian herbs. Perfect for easy weeknight dinners.

Ingredients

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  • 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 sun dried tomatoes, drained and chopped (oil-packed preferred)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 cup shredded Parmesan cheese (plus extra for garnish)

Instructions

  1. Bring a large pot of salted water to a boil (takes about 8-10 minutes). Add frozen cheese tortellini and cook according to package directions, 3-4 minutes, until they float and are tender. Drain in a colander and set aside.
  2. In a 5-6 quart stock pot, combine tomato soup, chicken broth, milk, half and half, sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well until combined and no lumps remain.
  3. Place pot over medium heat and cook, stirring frequently, for 8-10 minutes until steaming hot (about 180°F) but not boiling. Watch for small bubbles around edges. If soup seems too thick, add extra broth.
  4. Reduce heat to low and gently add drained tortellini to the hot soup. Stir carefully and heat for 2-3 minutes just to warm through and meld flavors.
  5. Turn off heat completely and stir in the 1/2 cup shredded Parmesan cheese until melted and creamy. Do not add cheese while soup is boiling to prevent clumping.
  6. Ladle soup into bowls. Taste and adjust salt if needed. Garnish with additional Parmesan cheese if desired. Serve hot.

Notes

  • Add milk and half and half slowly while stirring constantly over medium heat to prevent curdling. Do not let soup boil.
  • Cook tortellini separately to prevent mushiness and maintain perfect texture.
  • Use oil-packed sun dried tomatoes for best flavor. If using dry-packed, soak in warm broth for 10 minutes first.
  • Start with 1/2 teaspoon salt and taste before serving, as canned tomato soup brands vary in sodium content.
  • Keep extra chicken broth on hand to thin soup if needed during storage or reheating.

Nutrition

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