Cheesy Tomato Tortellini Soup

Here is my favorite tomato tortellini soup recipe, with tender cheese-filled pasta, rich tomato broth, and a blend of herbs and spices that makes it perfect for any weeknight dinner.

This soup is what I make when I need something warm and comforting on the table fast. The kids always ask for seconds, and it’s hearty enough that my husband considers it a real meal. Plus, who doesn’t love slurping up those little pasta pillows?

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What Kind of Tortellini Should I Use?

For this soup, frozen cheese tortellini is your best bet since it holds up well during cooking and won’t get mushy like fresh tortellini sometimes can. You can find frozen tortellini in most grocery stores, and cheese-filled is the classic choice, though you could also try spinach and ricotta or even meat-filled varieties if that’s what you have on hand. Don’t worry about thawing the tortellini first – just toss them straight from the freezer into the soup. If you only have fresh tortellini available, just keep an eye on the cooking time since it will cook much faster than frozen.

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Options for Substitutions

This creamy soup is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Frozen cheese tortellini: You can use fresh tortellini (just reduce cooking time), or try other stuffed pasta like ravioli or cappelletti. Regular pasta like penne or rotini works too, though you’ll lose that cheesy filling.
• Milk and half and half: For a lighter version, use all milk or substitute the half and half with heavy cream for extra richness. You can also use whole milk in place of both for a middle-ground approach.
• Canned tomato soup: If you don’t have canned tomato soup, mix 1 can of tomato sauce with 1 cup of chicken broth and add a pinch of sugar to balance the acidity.
• Sun dried tomatoes: Fresh cherry tomatoes (halved) or canned diced tomatoes work well here. If using canned, drain them first to avoid making the soup too watery.
• Parmesan cheese: Romano, Asiago, or even sharp cheddar can step in for the Parmesan. Just add it gradually and taste as you go since different cheeses have varying salt levels.
• Chicken broth: Vegetable broth makes this soup vegetarian-friendly, while beef broth adds a deeper flavor if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tomato tortellini soup is adding the milk and half-and-half too quickly or at too high heat, which can cause the dairy to curdle and ruin the smooth texture – always add them slowly while stirring constantly over medium-low heat.

Another common error is overcooking the frozen tortellini, so add them during the last 3-4 minutes of cooking time since they cook much faster than fresh pasta and can become mushy if left too long.

To prevent your soup from becoming too thick, keep some extra chicken broth on hand to thin it out as needed, and remember that the soup will continue to thicken as it cools.

For the best flavor, let your sun-dried tomatoes rehydrate in a bit of warm broth before chopping and adding them to the soup, and always add the Parmesan cheese at the very end with the heat turned off to prevent it from clumping.

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What to Serve With Tomato Tortellini Soup?

This hearty soup is pretty filling on its own thanks to those cheese tortellini, but a slice of crusty bread or some warm dinner rolls are perfect for soaking up all that creamy goodness. I love serving it with a simple Caesar salad or mixed greens with Italian dressing to balance out the richness of the soup. If you want to make it even more of a meal, try adding some garlic breadsticks on the side – they’re great for dipping and the garlic pairs beautifully with the basil and sun-dried tomatoes in the soup. A sprinkle of extra Parmesan cheese on top never hurts either!

Storage Instructions

Keep Fresh: This creamy soup keeps really well in the fridge for up to 4 days in an airtight container. The tortellini might absorb some of the liquid as it sits, but that just makes it even more flavorful! I actually think it tastes better the next day when all those flavors have had time to meld together.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that dairy-based soups sometimes separate a bit when thawed. Let it cool completely before transferring to freezer-safe containers, leaving some room at the top for expansion.

Warm Up: Heat your leftover soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick, just add a splash of milk or broth to thin it out. You can also microwave individual portions, but stir every 30 seconds to heat evenly and prevent the dairy from curdling.

 

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 65-75 g
• Fat: 65-75 g
• Carbohydrates: 210-230 g

Ingredients

For the soup:

• 9 oz frozen cheese tortellini
• 2 cans (10.75 oz each) tomato soup
• 2 cups chicken broth
• 2 cups milk (skim preferred)
• 2 cups half and half
• 1/2 cup chopped sun dried tomatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt

For serving:

• 1/2 cup shredded parmesan cheese (plus extra for garnish, optional)

Step 1: Cook the Tortellini

• 9 oz frozen cheese tortellini

Bring a large pot of salted water to a boil.

Add the frozen cheese tortellini and cook according to the package directions until tender.

Once cooked, drain the tortellini and set aside until ready to add to the soup.

Step 2: Make the Creamy Tomato Soup Base

• 2 cans (10.75 oz each) tomato soup
• 2 cups chicken broth
• 2 cups milk (skim preferred)
• 2 cups half and half
• 1/2 cup chopped sun dried tomatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt

While the tortellini cooks, combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt in a large stock pot.

Stir well to blend everything together.

Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.

Step 3: Combine Tortellini and Soup

• cooked tortellini from Step 1
• soup base from Step 2

Reduce the heat to low and carefully add the drained cooked tortellini from Step 1 to the hot soup base.

Gently stir to combine, making sure the tortellini is evenly distributed throughout the soup.

Step 4: Add Parmesan Cheese and Finish Soup

• 1/2 cup shredded Parmesan cheese

Stir in the shredded Parmesan cheese until it melts into the soup, making it creamy and flavorful.

Allow the soup to heat through for a few minutes, but don’t let it boil.

I like to save a little extra cheese for sprinkling on top when serving—it’s a simple touch that adds a lot of flavor.

Step 5: Serve and Garnish

• extra shredded Parmesan cheese (for garnish, optional)

Ladle the creamy tortellini soup into bowls.

If desired, sprinkle each serving with additional shredded Parmesan cheese for a delicious finishing touch.

Serve hot and enjoy.