If you’ve been searching for a comforting bowl that perfectly balances rich flavors and cozy textures, the Tomato Tortellini Soup Recipe is your new best friend. This soup effortlessly combines tender cheese-filled tortellini with a luscious, creamy tomato base, making every spoonful a warm hug in a bowl. Whether you’re cooking for a family dinner or looking for an impressive weeknight meal, this recipe brings vibrant colors, herbaceous notes, and cheesy goodness all in one delightful pot.
Ingredients You’ll Need
The magic of this Tomato Tortellini Soup Recipe lies in its straightforward ingredients that pack a punch of flavor and give the soup its irresistible texture and color. Each component adds something special, from creamy richness to herb-scented warmth, ensuring every bite hits the spot.
- 9 ounces frozen cheese tortellini: The tender, cheesy pockets are the heart of the soup and provide delightful bites of comfort.
- 2 (10.75 ounces) tomato soup: Offers a smooth, tomatoey base that complements the creamy elements perfectly.
- 2 cups chicken broth: Adds savory depth to balance the richness of the dairy ingredients.
- 2 cups milk (skim used here): Lightens the soup while maintaining a creamy texture.
- 2 cups half and half: Brings indulgent creaminess for a velvety mouthfeel.
- ½ cup sun dried tomatoes: Infuses concentrated tomato flavor with a bit of chewiness and color.
- 1 teaspoon onion powder: Adds subtle sweetness and aromatic depth without overpowering.
- 1 teaspoon garlic powder: Delivers savory warmth that enhances every other ingredient.
- 1 teaspoon dried basil: Brings a fragrant herbaceous note that ties the tomato flavors together.
- ½ teaspoon salt: Balances and brings out all the natural flavors perfectly.
- ½ cup shredded Parmesan cheese: Melts into the soup adding a sharp, nutty richness that rounds out the profile.
How to Make Tomato Tortellini Soup Recipe
Step 1: Prepare the Tortellini
Start by cooking the frozen cheese tortellini according to the package instructions. This step ensures the pasta is perfectly tender without becoming mushy in the soup. Once cooked, drain them carefully so they’re ready to join the savory broth.
Step 2: Combine the Soup Base
While the tortellini cooks, grab a large stock pot and combine the canned tomato soup, chicken broth, milk, half and half, and sun dried tomatoes. Add the onion powder, garlic powder, dried basil, and salt too. Heat this mixture over medium heat, stirring frequently to blend the flavors and ensure the dairy doesn’t scald.
Step 3: Bring It All Together
When your soup base is heated through and fragrant, gently stir in the drained tortellini. Add the shredded Parmesan cheese and mix well until the cheese begins to melt, enriching the broth with layers of savory flavor and creamy texture. This simple step transforms the soup into a luscious, comforting meal.
How to Serve Tomato Tortellini Soup Recipe
Garnishes
To elevate your bowl, sprinkle a little extra Parmesan cheese on top just before serving. A handful of chopped fresh basil or a light drizzle of good olive oil can also add a fresh, vibrant touch that complements the rich, cheesy soup beautifully.
Side Dishes
This Tomato Tortellini Soup Recipe pairs wonderfully with crusty garlic bread or a crisp, green salad to balance the creamy richness. A simple arugula salad with lemon vinaigrette or roasted vegetables also makes an excellent accompaniment, providing contrasting textures and flavors.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls and garnish with a Parmesan crisp or toasted pine nuts for extra crunch. A swirl of pesto on the surface can add both visual appeal and herbaceous flavor, making it a true crowd-pleaser at any gathering.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Tomato Tortellini Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld beautifully overnight, but be aware that the tortellini may soak up some broth and become softer.
Freezing
Freezing this soup is possible, but it’s best to freeze the broth separately from the tortellini if you want to keep the pasta from becoming overly mushy. Store the broth in a freezer-safe container for up to 2 months and add freshly cooked tortellini when reheating.
Reheating
Gently reheat the soup over low to medium heat on the stove, stirring often to avoid scorching the dairy. If it’s too thick, a splash of additional milk or broth can help loosen the consistency and restore that fresh-from-the-pot texture.
FAQs
Can I use fresh tortellini instead of frozen?
Absolutely! Fresh tortellini works wonderfully and can reduce cooking time slightly, but be careful not to overcook it to prevent it from falling apart in the soup.
Is it possible to make this soup vegetarian?
Yes, simply swap the chicken broth for vegetable broth, and you’ll still enjoy all the rich, layered flavors of the Tomato Tortellini Soup Recipe.
Can I substitute half and half with heavy cream?
You can, but heavy cream will make the soup richer and thicker. Adjust other dairy portions to keep balance and avoid an overly heavy soup.
How do I add more vegetables to this recipe?
Feel free to toss in chopped spinach, kale, or diced zucchini early in the cooking process. These greens will soften and add color, nutrition, and texture without overwhelming the classic flavors.
What kind of Parmesan cheese works best?
Freshly grated Parmesan offers the best flavor and texture, melting smoothly into the soup and providing a creamy, nutty finish that pre-grated cheese often lacks.
Final Thoughts
This Tomato Tortellini Soup Recipe is a total treasure for anyone longing for a quick, satisfying, and soul-warming meal. It’s easy to prepare, full of cozy flavors, and endlessly adaptable to your personal tastes. Give it a try—once you do, it’s bound to become a beloved staple in your kitchen too!
Print
Tomato Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Tomato Tortellini Soup is a creamy, flavorful dish packed with tender cheese tortellini, savory tomato soup, and a blend of seasonings. Easy to prepare in just 30 minutes, it makes a perfect hearty meal for chilly evenings or family dinners.
Ingredients
Main Ingredients
- 9 ounces frozen cheese tortellini
- 2 (10.75 ounces) cans tomato soup
- 2 cups chicken broth
- 2 cups milk (skim milk used)
- 2 cups half and half
- ½ cup sun dried tomatoes
Seasonings and Cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ cup shredded Parmesan cheese
Instructions
- Cook Tortellini: Cook the frozen cheese tortellini according to the package directions, usually boiling for about 3-5 minutes until tender. Drain well to prepare for adding to the soup.
- Prepare Soup Base: While the tortellini cooks, in a large stock pot, combine the tomato soup, chicken broth, milk, half and half, sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Heat the mixture over medium heat, stirring frequently to prevent sticking, until it is thoroughly hot and well combined.
- Combine and Serve: Carefully add the drained tortellini into the hot soup base, stirring gently to combine. Stir in the shredded Parmesan cheese so it melts smoothly into the soup. Serve each bowl garnished with additional Parmesan cheese if desired for extra richness.
Notes
- You can substitute vegetable broth to make this recipe vegetarian-friendly, omitting the chicken broth.
- For a richer soup, use whole milk instead of skim.
- Sun dried tomatoes add a depth of flavor but can be omitted if unavailable.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
