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
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9 oz frozen cheese tortellini
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2 cans (10.75 oz each) tomato soup
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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
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1 tsp garlic powder
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1 tsp dried basil
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½ tsp salt
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½ cup shredded Parmesan cheese
Instructions
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Cook tortellini according to package instructions. Drain and set aside.
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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