Creamy Tomato Tortellini Soup

Name: Creamy Tomato Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 9 ounces frozen cheese tortellini; 2 (10.75-ounce) cans of condensed tomato soup; 2 cups chicken broth (or vegetable broth); 2 cups milk (skim or whole); 2 cups half-and-half; ½ cup sun-dried tomatoes, chopped; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried basil; ½ teaspoon salt; ½ cup shredded Parmesan cheese, plus extra for serving

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The first time I made tomato tortellini soup, I was looking for something quick, hearty, and comforting on a chilly evening. I wanted a dish that felt like a hug in a bowl but didn’t require hours in the kitchen. When I discovered this creamy, cheesy, tomato-based soup, I knew it was the perfect fit. Not only does it bring together the classic flavors of tomato soup and pasta, but it also comes together in just 30 minutes—perfect for beginner cooks or anyone short on time.

If you love creamy soups, cheesy pasta, and easy one-pot meals, this recipe is for you. Whether you’re making dinner for your family or just looking for a cozy dish to enjoy, this tomato tortellini soup will quickly become a go-to favorite.

Why This Recipe Is Special

This creamy tomato tortellini soup stands out because it is:

Beginner-friendly – No complicated techniques or special tools required.
Quick and easy – Ready in about 30 minutes with minimal prep work.
Customizable – Add protein, extra veggies, or swap ingredients based on what you have.

Rich and creamy – The combination of tomato soup, broth, and half-and-half makes it incredibly satisfying.

Now, let’s dive into the ingredients and how to make this delicious soup.

Ingredients and Preparation

This tomato tortellini soup requires just a handful of pantry staples and a few fresh ingredients.

Key Ingredients and Their Role

Cheese tortellini – Adds a rich, cheesy bite and makes the soup heartier.
Tomato soup – Forms the flavorful, velvety base of the soup.
Chicken broth – Enhances depth of flavor; can be substituted with vegetable broth for a vegetarian version.

Milk and half-and-half – Make the soup creamy without being too heavy. You can use heavy cream for a richer soup or whole milk for a lighter version.
Sun-dried tomatoes – Provide a slightly tangy, deep tomato flavor.
Garlic powder and onion powder – Essential seasonings for enhancing the soup’s savory taste.

Dried basil – Adds an aromatic, Italian-inspired touch. Fresh basil can be used as a garnish.
Parmesan cheese – Melts into the soup for added depth and richness.

Ingredient Substitutions

Pasta options – If you don’t have tortellini, try ravioli or any small pasta like rotini or shells.

Dairy-free version – Use coconut milk or a dairy-free alternative for a creamy texture.
Extra veggies – Spinach, kale, zucchini, or bell peppers make great additions.
Protein boost – Add cooked Italian sausage, shredded chicken, or white beans for a heartier meal.

Step-by-Step Instructions

Step 1: Cook the Tortellini

Bring a pot of water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside. If using fresh tortellini, it may cook in just 3–5 minutes.

Step 2: Prepare the Soup Base

In a large stockpot over medium heat, combine the tomato soup, chicken broth, milk, and half-and-half. Stir well to blend everything together. Add the sun-dried tomatoes, garlic powder, onion powder, dried basil, and salt.

Step 3: Heat and Simmer

Allow the soup to heat through, stirring occasionally to prevent sticking. Let it simmer for about 10 minutes so the flavors meld together. Be sure not to boil, as this can cause the dairy to curdle.

Step 4: Add the Tortellini and Cheese

Once the soup is warm and flavorful, add the cooked tortellini. Stir in the Parmesan cheese and let it melt into the soup, giving it a creamy, cheesy texture.

Step 5: Serve and Enjoy

Ladle the soup into bowls and top with extra Parmesan cheese, fresh basil, or a drizzle of olive oil. Serve warm and enjoy!

Beginner Tips and Notes

Prevent curdling – When adding dairy, always use medium heat and avoid boiling the soup.

Make it in one pot – You can cook the tortellini directly in the broth instead of a separate pot, but be mindful that it may absorb more liquid.
Thicken the soup – If you prefer a thicker consistency, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or let the soup simmer longer.
Make ahead – If preparing ahead, cook the tortellini separately and add it just before serving to prevent it from becoming too soft.

Serving Suggestions

With bread – Serve with crusty bread, garlic bread, or homemade focaccia to soak up the creamy broth.
With salad – A simple side salad with balsamic dressing pairs perfectly with the rich flavors.
With protein – Add grilled chicken, shrimp, or Italian sausage for extra heartiness.

Storage and Reheating

Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the broth separately – The tortellini can absorb liquid over time, so if you plan to freeze the soup, do so without the pasta and add fresh tortellini when reheating.
Reheat gently – Warm up leftovers over low heat on the stove or in short bursts in the microwave, stirring frequently.

Try This Easy Sheet Pan Dinner Next

If you loved this easy soup recipe, you might also enjoy a simple sheet pan dinner for another stress-free meal. Check out our lemon herb chicken sheet pan recipe for another quick, delicious option!

Did you try this easy tomato tortellini soup? Let us know in the comments below! Share your experience, any creative ingredient swaps you made, and how your family enjoyed it. Happy cooking!

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FAQ About Creamy Tomato Tortellini Soup

Can I make this soup vegetarian?

Yes, simply swap the chicken broth for vegetable broth. The rest of the ingredients are vegetarian-friendly, but always check labels if using store-bought tortellini.

Can I use fresh tortellini instead of frozen?

Absolutely! Fresh tortellini cooks faster, usually in about 3–5 minutes. Add it directly to the soup towards the end to avoid overcooking.

How can I thicken the soup?

For a thicker consistency, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or let the soup simmer longer to reduce. Adding more Parmesan cheese can also help.

Can I freeze this soup?

The broth can be frozen for up to 2 months, but it’s best to add fresh tortellini when reheating. The pasta may become too soft if frozen in the soup.

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