Dinner

Cheesy Tomato Tortellini Soup Recipe

ByMarina Montclair February 15, 2026February 15, 2026

Introduction

Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for chilly days or whenever you crave something warm and flavorful. Featuring tender cheese tortellini in a rich tomato and dairy broth, this soup is easy to make and sure to satisfy.

A white bowl filled with a creamy orange soup as the base layer, with a smooth, slightly oily texture. Floating on top are several pieces of yellow tortellini, each with a slightly glossy surface and soft edges. Scattered over the soup and tortellini are small bits of green parsley and a light sprinkle of grated cheese, adding a textured contrast. A silver spoon is scooping one tortellini from the bowl. The bowl is placed on a white marbled surface, and to the left, there is a beige cloth with a piece of toasted bread partly visible. 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. Once cooked, drain the tortellini and set aside until ready to add to the soup.
Step 2: 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: 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: 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. Save extra cheese for sprinkling on top when serving, if desired.
Step 5: Ladle the creamy tortellini soup into bowls. Sprinkle with additional Parmesan cheese if you like. Serve hot and enjoy.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add fresh spinach or kale for some greens and extra nutrition.
Use whole milk instead of skim for a richer soup.
Try different cheese-filled tortellini flavors for variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent curdling. If the soup thickens too much, add a splash of milk or broth to loosen it.

How to Serve

A white bowl filled with creamy orange soup with a smooth, slightly frothy texture, containing five pieces of tortellini pasta that are yellow and plump, floating in the soup. The tortellini are sprinkled with finely chopped green herbs and some black pepper. A silver spoon lifts one tortellini above the soup, showing its soft texture. On the left edge of the image, a piece of toasted bread with a golden-brown crust rests on a beige cloth. The background surface is a white marbled texture. 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. Since they cook faster, add them to the soup during the last few minutes of simmering to avoid overcooking.

Can I freeze this soup?

It’s best to avoid freezing because the dairy and cooked tortellini may separate or become mushy. For best texture, enjoy the soup fresh or refrigerated.