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Cheesy Tomato Tortellini Soup: 5 Reasons to Love It

Cheesy Tomato Tortellini Soup
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Creamy Cheesy Tomato Tortellini Soup for Cozy Nights. This Cheesy Tomato Tortellini Soup captures the warmth and nostalgia perfect for hectic weeknights.

Ingredients

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  • 2 cups Chicken Broth (swap with vegetable broth for vegetarian option)
  • 2 cans Tomato Soup (10.75 oz each, low-sodium varieties recommended)
  • 2 cups Milk (skim preferred; can use plant-based milk for lactose-free)
  • 2 cups Half and Half (replace with additional milk for lighter version)
  • 1 package Frozen Cheese Tortellini (substitute with fresh tortellini, adjust cooking time)
  • 1 tsp Onion Powder (can substitute with fresh onions)
  • 1 tsp Garlic Powder (or use minced fresh garlic)
  • 1 tsp Dried Basil (fresh basil can also be used, increase quantity)
  • 1/2 cup Chopped Sun-Dried Tomatoes (rehydrate in warm broth for enhanced flavor)
  • 1/2 tsp Salt (adjust to taste)
  • 1/2 cup Shredded Parmesan Cheese (plus extra for garnish; use nutritional yeast for dairy-free)

Instructions

  1. Boil a large pot of salted water over high heat, add the frozen cheese tortellini and cook according to package instructions (3-5 minutes). Drain and set aside.
  2. In a large stock pot, combine the tomato soup, chicken broth, milk, and half-and-half. Add the chopped sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir to combine and heat over medium until hot (5-7 minutes), not boiling.
  3. Reduce heat to low, gently add the drained tortellini, stirring to coat. Simmer for 2-3 minutes.
  4. Gradually mix in the Parmesan cheese until melted and creamy.
  5. Heat through for another 2-3 minutes, stirring gently.
  6. Serve in bowls, garnished with extra Parmesan cheese.

Notes

  • This soup is perfect for cold nights.
  • Adjust seasoning to your preference.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://quizsavor.com/cheesy-tomato-tortellini-soup/

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