Description
This creamy tomato tortellini soup combines tender cheese tortellini in a rich, creamy tomato broth with sun-dried tomatoes and Parmesan cheese. It’s a comforting and hearty dish, perfect for chilly days or a cozy family dinner.
Ingredients
Scale
- 9 ounces frozen cheese tortellini
- 2 (10.75 ounces) tomato soup
- 2 cups chicken broth
- 2 cups milk (skim preferred)
- 2 cups half and half
- ½ cup sun-dried tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ cup shredded Parmesan cheese
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- In a large stockpot, combine 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, until heated through.
- Carefully add the cooked tortellini to the soup and stir to combine.
- Stir in Parmesan cheese and allow the soup to thicken slightly.
- Serve hot, topped with additional Parmesan cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- If you’re storing leftovers, consider keeping the tortellini separate to prevent it from soaking up too much broth.
- This soup can be made ahead and reheated on low heat for best results.
- For a spicier version, add red pepper flakes to the soup while cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 263 kcal
- Sugar: 7 g
- Sodium: 668 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg