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
Scale
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.
