Dinner

Cheesy Tomato Tortellini Soup Recipe

BySimon Carel January 18, 2026January 18, 2026

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for cozy nights. Combining tender cheese tortellini with a flavorful tomato base and melted Parmesan, this soup is both hearty and satisfying. It’s quick to prepare and sure to please the whole family.

A white bowl filled with creamy orange soup with five large tortellini floating on top. The tortellini are pale yellow with a smooth texture, some partially submerged in the soup. The soup is speckled with finely chopped green herbs and small bits of black pepper, adding texture and contrast. A silver spoon holds one tortellini above the bowl, showing its soft, folded shape. To the left, part of a golden-brown toasted bread slice rests on a beige cloth. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to the package directions until tender. Drain the tortellini and set aside.
Step 2: In a large stock pot, combine the tomato soup, chicken broth, milk, half and half, chopped sun dried tomatoes, onion powder, garlic powder, dried basil, and salt. Stir well to blend.
Step 3: Place the pot over medium heat and cook, stirring frequently, until the mixture is hot but not boiling.
Step 4: Reduce heat to low and gently add the drained tortellini to the hot soup. Stir to distribute evenly.
Step 5: Stir in the shredded Parmesan cheese until melted and the soup is creamy. Heat through for a few minutes without boiling.
Step 6: Ladle soup into bowls and garnish with extra Parmesan cheese if desired. Serve hot and enjoy.

Tips & Variations

For extra flavor, use roasted sun dried tomatoes packed in oil if possible.
Substitute vegetable broth for chicken broth to make the soup vegetarian-friendly.
Add fresh spinach or kale in the last few minutes for a boost of greens.
Swap Parmesan with Asiago or Pecorino Romano for a different cheese twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Avoid boiling after cheese is added for best texture.

How to Serve

A shiny metal pan is filled with a creamy orange soup that has visible oil droplets floating on the surface. Inside the soup, there are soft, plump tortellini pasta pieces, each with a pale yellow color and slightly curved shape. The soup is topped with a sprinkling of finely chopped green herbs and small flakes of grated cheese, along with a light grind of black pepper scattered evenly across the dish. The pan sits on a textured tan cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used. Adjust cooking time according to package instructions, usually shorter than frozen. Add fresh tortellini directly to the hot soup base to avoid overcooking.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute milk and half and half with unsweetened almond or oat milk, and use a dairy-free cheese alternative. Keep in mind the texture and flavor will be different but still delicious.