Go Back

Cheesy Tomato Tortellini Soup

A warm and comforting soup made with cheesy tortellini and sun-dried tomatoes, perfect for a cozy night in or a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 oz frozen cheese tortellini
  • 2 cans (10.75 oz each) tomato soup
  • 2 cups chicken broth Can substitute with vegetable broth for a vegetarian version
  • 2 cups milk (skim preferred) Can use whole milk or a non-dairy alternative
  • 2 cups half and half Can substitute with whole milk for a lighter version
  • 1/2 cup chopped sun-dried tomatoes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 cup shredded parmesan cheese Plus extra for garnish, optional

Method
 

Preparation
  1. In a large pot, mix tomato soup, chicken broth, milk, and half and half. Stir until smooth.
  2. Add frozen cheese tortellini, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt.
Cooking
  1. Bring to a gentle boil over medium heat, stirring occasionally.
  2. Reduce the heat to low and simmer for 10–15 minutes, or until the tortellini is fully cooked.
Finishing
  1. Stir in shredded parmesan cheese until melted and creamy.
  2. Serve hot, garnished with extra parmesan if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through. For added nutrition, you can include fresh greens like spinach or kale during the last few minutes of cooking. Adjust seasonings to taste, and add red pepper flakes for a kick!