When crisp air rolls in and sweaters come out, I crave one thing above all: a steaming pot of Tomato Tortellini Soup. Creamy, comforting, and packed with cheesy pasta goodness, this is the fall soup recipe that checks every cozy box. It brings the tangy charm of tomato basil soup and elevates it with pillowy cheese tortellini for a full meal that feels like a warm hug.
This recipe is incredibly simple but doesn’t skimp on flavor. Plus, it comes together in under 30 minutes—because who has time for complicated when you’re hungry and chilled to the bone?
Why You’ll Love This Tomato Tortellini Soup
- Quick and easy with pantry staples
- Super creamy texture without being heavy
- Cheesy tortellini in every bite (yes, please!)
- Kid-approved and dinner party worthy
Ingredients You’ll Need
- 9 oz frozen cheese tortellini
- 2 cans tomato soup (10.75 oz each)
- 2 cups chicken broth
- 2 cups milk (skim used, but your call)
- 2 cups half and half
- ½ cup sun-dried tomatoes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ½ cup shredded Parmesan cheese
How to Make Creamy Tortellini Soup
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large pot, combine tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, basil, and salt.
- Stir frequently over medium heat until warmed through and beginning to bubble (do not boil).
- Add the cooked tortellini to the soup.
- Stir in Parmesan cheese until melted and smooth.
- Serve hot, topped with extra cheese if you’re feeling fancy.
Tips for a Perfect Cheese Tortellini Soup
- Don’t overcook the tortellini or it may fall apart.
- Sun-dried tomatoes add a lovely depth—go for the oil-packed kind and chop them if whole.
- For extra protein, toss in shredded rotisserie chicken.
- Want it even creamier? Swap in heavy cream for some of the milk.
Why It’s Always in My Fall Rotation
The first time I made this soup, I was battling a Monday that felt like a whole week. I needed something easy and indulgent—and this delivered. The cheesy tortellini was exactly what I craved, and the creamy tomato base made it feel like a hug in soup form. It’s now on regular rotation from September to spring.
What to Serve With Tomato Tortellini Soup
- A slice of crusty garlic bread or a warm baguette
- A crisp Caesar or spinach salad
- Roasted veggies or grilled cheese on the side
- A cozy blanket and your favorite fall movie
How to Store and Reheat
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Tortellini may absorb liquid, so add a splash of broth or milk before reheating.
- Best not to freeze, as dairy and pasta don’t always play nice after thawing.
FAQs
Can I use fresh tortellini?
Absolutely! Just adjust cook time per package instructions.
Is this soup vegetarian?
It can be! Use veggie broth and ensure your cheese is vegetarian-friendly.
Can I make it spicy?
Go for it! Add red pepper flakes or a dash of hot sauce.
Can I add more veggies?
Sure! Spinach, kale, or roasted red peppers all work well.
Fall Soup Goals, Achieved
This Tomato Tortellini Soup is everything you need when fall hits: fast, creamy, and satisfying. With the flavors of classic tomato basil soup and the joy of cheesy pasta in every spoonful, it’s a recipe that earns its place in your weekly lineup. Pour yourself a bowl and settle in—soup season is officially on.
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Tomato Tortellini Soup
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Tomato Tortellini Soup is a quick and creamy fall favorite that combines rich tomato soup with pillowy cheese tortellini, sun-dried tomatoes, and a touch of Parmesan. It’s cozy, comforting, and comes together in under 30 minutes—perfect for chilly nights when you want something hearty and satisfying without the fuss.
Ingredients
-
9 oz frozen cheese tortellini
-
2 cans (10.75 oz each) tomato soup
-
2 cups chicken broth
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2 cups milk (any variety)
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2 cups half and half
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½ cup sun-dried tomatoes (preferably oil-packed, chopped if whole)
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1 tsp onion powder
-
1 tsp garlic powder
-
1 tsp dried basil
-
½ tsp salt
-
½ cup shredded Parmesan cheese
Instructions
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Cook tortellini according to package instructions. Drain and set aside.
-
In a large pot over medium heat, combine tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, basil, and salt.
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Stir frequently and heat until soup is hot but not boiling.
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Add cooked tortellini and stir to combine.
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Stir in Parmesan cheese until melted and smooth.
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Serve warm, topped with additional Parmesan if desired.
Notes
Don’t overcook tortellini to avoid breakage.
Oil-packed sun-dried tomatoes add depth—use dry if preferred, but rehydrate first.
Make it vegetarian by using vegetable broth and vegetarian cheese.
Add protein like shredded rotisserie chicken or white beans for a heartier version.
For extra creaminess, sub some milk with heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American