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.

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

Description

This Creamy Tomato Tortellini Soup is a quick and comforting meal that combines rich tomato flavors with cheesy tortellini in a velvety broth. Perfect for busy weeknights, this one-pot dish is ready in just 30 minutes and is great for beginner cooks looking for a delicious, satisfying recipe.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the Tortellini: Bring a pot of water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
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 mix.
Add the Seasonings: Stir in the sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Continue stirring to ensure even distribution of flavors.
Simmer the Soup: Allow the mixture to heat through, stirring occasionally. Let it simmer for about 10 minutes, but do not let it boil, as this may cause the dairy to separate.
Incorporate the Tortellini: Add the drained tortellini to the soup and stir gently to combine. Allow the pasta to absorb the flavors for a couple of minutes.
Finish with Cheese: Stir in the Parmesan cheese and mix until fully melted and incorporated into the soup. This gives the soup its creamy, rich texture.
Serve and Enjoy: Ladle the soup into bowls and top with extra Parmesan cheese or fresh basil. Serve warm with crusty bread or a side salad.

Notes

If using fresh tortellini, add it directly to the soup and cook for 3–5 minutes.
For a thicker soup, reduce the broth slightly or stir in a cornstarch slurry.
Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat to prevent curdling.
To make it heartier, add cooked Italian sausage, shredded chicken, or white beans.
Swap out sun-dried tomatoes for canned diced tomatoes for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 263 kcal
Sugar: 7g
Sodium: 668mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 12g
Cholesterol: 45mg