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
2 cups milk (any variety)
2 cups half and half
½ cup sun-dried tomatoes (preferably oil-packed, chopped if whole)
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
½ tsp salt
½ cup shredded Parmesan cheese
Instructions
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.
Stir frequently and heat until soup is hot but not boiling.
Add cooked tortellini and stir to combine.
Stir in Parmesan cheese until melted and smooth.
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