This Cheesy Tomato Tortellini Soup is a delicious and comforting dish that is perfect for any occasion. With its rich flavors and creamy texture, this soup is sure to be a crowd-pleaser and a go-to recipe for quick and easy meals.
Why You’ll Love This Recipe?
- Great flavors: The combination of cheese tortellini, tomato soup, and Parmesan cheese creates a rich and savory flavor profile.
- Quick prep time: This soup comes together in just a few simple steps, making it perfect for busy weeknights or last-minute meals.
- Perfect for meal prep: This soup reheats well, so you can make a batch ahead of time and enjoy it throughout the week.
Ingredient Notes:
For the soup:
- Frozen cheese tortellini: Adds a creamy and cheesy element to the soup.
- Tomato soup: Provides a rich and flavorful base for the soup.
- Chicken broth: Adds depth of flavor and richness to the soup.
- Milk (skim preferred): Helps to make the soup creamy without adding too much fat.
- Half and half: Adds extra creaminess to the soup.
- Chopped sun dried tomatoes: Adds a touch of sweetness and tanginess to the soup.
- Onion powder, garlic powder, dried basil, salt: Enhances the overall flavor of the soup.
For serving:
- Shredded Parmesan cheese (plus extra for garnish, optional): Adds a salty and nutty flavor to the soup.
Step-by-Step Instructions:
- Bring a large pot of salted water to a boil and cook the frozen cheese tortellini according to the package directions.
- In a stock pot, combine the tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, and seasonings. Heat until hot but not boiling.
- Add the cooked tortellini to the soup base and stir to combine.
- Stir in the shredded Parmesan cheese until melted and creamy.
- Ladle the soup into bowls, sprinkle with extra Parmesan cheese, and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Helpful Tips:
- For a thicker soup, add less chicken broth.
- Feel free to add in extra vegetables like spinach or bell peppers for added nutrition and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Don’t let the soup boil after adding the tortellini to prevent it from becoming mushy.
Serving Suggestions:
This Cheesy Tomato Tortellini Soup pairs well with a side of garlic bread or a simple green salad. For drinks, try serving it with a glass of red wine or a crisp white wine.
Storage and Reheating Tips:
To store leftovers, allow the soup to cool completely before transferring it to an airtight container in the refrigerator. To reheat, simply heat the soup on the stove over medium heat until warmed through.
Frequently Asked Questions:
- Can I use fresh tortellini instead of frozen? Yes, you can use fresh tortellini in this recipe, just adjust the cooking time accordingly.
- Can I freeze this soup? It is not recommended to freeze this soup as the dairy may separate upon thawing.
- Can I use vegetable broth instead of chicken broth? Yes, you can use vegetable broth for a vegetarian version of the soup.
- Can I add meat to this soup? Feel free to add cooked chicken or Italian sausage for a heartier version of the soup.
Conclusion:
Warm up with a bowl of this Cheesy Tomato Tortellini Soup and enjoy the rich flavors and creamy texture. Whether you’re looking for a quick and easy meal or a comforting dish to warm you up on a cold day, this soup is sure to satisfy. Give it a try and let us know what you think!
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Cheesy Tomato Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy and comforting Cheesy Tomato Tortellini Soup, a perfect blend of cheesy tortellini in a rich tomato soup base with sun dried tomatoes and Parmesan cheese.
Ingredients
For the soup:
- 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 chopped sun dried tomatoes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
For serving:
- 1/2 cup shredded Parmesan cheese (plus extra for garnish, optional)
Instructions
- Cook Tortellini: Boil cheese tortellini until tender, then drain and set aside.
- Prepare Soup Base: Combine tomato soup, broth, milk, half and half, sun dried tomatoes, and seasonings in a pot. Heat without boiling.
- Add Tortellini: Mix cooked tortellini into the soup base and stir gently.
- Finish Soup: Stir in Parmesan cheese until melted. Serve hot, garnished with extra cheese.
Notes
- For extra flavor, consider adding cooked chicken or vegetables to the soup.
- This soup is best served fresh but can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg