Tomato tortellini soup is a great meatless dish for this Autumn season. I love this recipe because it’s a wonderful combination of tomato soup and pasta, two of the things my family loves most.
Tortellini soup is simple to make and is easily a favorite family recipe in our house. I like that I can make it up and eat it, or ahead of time and reheat it when we are ready to eat. I also like to make a meatless dish once a week that is still hearty and delicious. When I make this tomato tortellini soup I am also able to warm up from some of these cool days which is always a plus!
Recipe Ingredient Notes
- Frozen cheese tortellini
- Tomato soup
- Chicken broth
- Milk
- Half and half
- Sun-dried tomatoes
- Onion powder
- Garlic powder
- Dried basil
- Salt
- Parmesan cheese
Equipment Needed
- Stockpot (THIS is a great one to use)
- Medium-sized pot
- Colander
- Wooden spoon
How To Make Our Tomato Tortellini Soup Recipe:
- When you are ready to make the tomato tortellini soup, start by making the frozen tortellini according to the directions on the packaging.
- Then while those are cooking, in a large stockpot you will need to combine the tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt.
- Stir all of that together and turn the burner on to medium heat and heat the ingredients through, making sure to stir the soup frequently.
- When the tortellini is done cooking according to the package, drain the tortellini and carefully add them to the soup.
- Once you are done adding the tortellini and the soup has been completely heated, add in the Parmesan cheese and stir it all together.
- When you are ready to serve the soup, pour it into the bowls and top it off with a little extra Parmesan cheese and enjoy!
Storage Suggestions
This dish is best served fresh. The tortellini does tend to soak up the broth. You can freeze the broth without the pasta for up to two months.
Soup leftovers can be refrigerated in an airtight container for up to 3 days. If you anticipate a lot of leftovers, leave the tortellini out. When you reheat the soup, add the tortellini in fresh. When reheating the broth, heat on low heat. You can also microwave.
Chicken Broth From Scratch
One of my favorite things to do for chicken noodle soup and a lot of our other soup recipes is to make homemade chicken broth from scratch and use the chicken broth in later recipes. Making chicken broth is actually quite simple, it just takes a bit more time, but it is 100% worth it. For a good recipe to use, take a look at Taste of Home’s homemade chicken broth recipe and use it in place of canned or box chicken broth for this recipe.
Explore More Delicious Soup Recipes
- Cheeseburger Soup
- Chicken and Broccoli Cheese Soup
- Chicken Corn Chowder
- Creamy Chicken and Potato Soup
- Creamy Chicken and Rice Soup
- Easy Sausage Tortellini Soup
- Minestrone Soup
- Quick Italian Ground Turkey Soup
- Seven Can Chicken Tortilla Soup
- Wisconsin Bacon and Potato Cheese
Tomato Tortellini Soup Recipe
Ingredients
- 9 ounces frozen cheese tortellini
- 2 (10.75 ounces) tomato soup
- 2 cups chicken broth
- 2 cups milk, we used skim
- 2 cups half and half
- ½ cup sun dried tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ cup shredded Parmesan cheese
Instructions
- Cook tortellini according to package directions.
- Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
He adds zucchini, squash, and ground Italian sausage.