Tomato Tortellini Soup

Name: Tomato Tortellini Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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55 Comments

4.97 from 32 votes

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This creamy tomato tortellini soup uses cheese tortellini in chicken broth with sun dried tomatoes and tomato soup, an ideal fall recipe.

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!

An assortment of ingredients on a white surface, including tortellini, a jar of broth, a bowl of sun-dried tomatoes, a jar of milk, a can of tomato paste, and a plate with seasonings.

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

Milk being poured into a pot of tomato soup, with a striped kitchen towel beside it.

A pot of creamy, seasoned soup with tortellini being poured in from a yellow bowl above.

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!

Two bowls of creamy tomato soup topped with shredded cheese and parsley, each accompanied by slices of bread. A small dish of grated cheese and additional bread are also visible.

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.

A bowl of creamy soup garnished with herbs and paired with two slices of bread.

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

Serves: 8 servings

Tomato Tortellini Soup Recipe

4.97 from 32 votes

This creamy tomato tortellini soup uses cheese tortellini in chicken broth with sun dried tomatoes and tomato soup, an ideal fall recipe.

Prep Time 15

Cook Time 15

Total Time 30

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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

One of my favorite things to do for tomato tortellini 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. Recipe modified from Taste of Home.

Nutrition

Calories: 263 kcal · Carbohydrates: 24 g · Protein: 12 g · Fat: 14 g · Saturated Fat: 7 g · Cholesterol: 45 mg · Sodium: 668 mg · Potassium: 459 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 425 IU · Vitamin C: 7 mg · Calcium: 267 mg · Iron: 2 mg

Equipment

Recipe Details

Course: Soup

Cuisine: American

Cost: $12

Author: Steph Loaiza

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Questions & Reviews

Top Cuisine avec Lavi says:

I love this soup! Looks delicious! Greatings from Romania - Europe!
Eric Pepple says:

This looks absolutely fantastic, I definitely want to try this. Annddddd bookmarked :) Thanks for sharing!
SH says:

This sounds amazing! I'm putting this on my meal list for next week.
Erin @ Dinners, Dishes and Desserts says:

Looks so comforting, and sounds amazing!
Aggie says:

This looks delicious!
Gill - That British Woman says:

this was such a big hit with the family!
Brian says:

My husband makes one similar. No broth or sun dried tomato.
He adds zucchini, squash, and ground Italian sausage.
carolee says:

Made this for dinner tonight....delicious! Will definitely make again!
Jessica says:

I added a pound of mild Italian sausage and oh my! Very filling and delicious! Thank you!
Sandi S says:

looks delicious! do you think this would work in a crockpot?
Jessica says:

Awesome soup!!
Kelli says:

I made this over the weekend and everyone loved it! Even my ten year old son who hates tomatoes loved it and got seconds :) Thank you girls!
mimi says:

I just finished my soup and I have to say my family will fall in love, for sure.
Elizabeth says:

I made this in the crock pot.....AMAZING! I will definitely make again and maybe add a few more things :-)
Ava says:

This looks so good! I can't wait to try it...especially since it is practically winter. This would be a good cold-day-cozy soup! I love tomato soup in general, but this? Looks amazing :)
Ava says:

This looks so good. This would be a good soup for a cold day, especially since winter is practically here. I can't wait to try this! I love tomato soup in general, but this looks better! (Especially since it has basil. I love basil!)
Ava says:

This looks so good! Can't wait to try! I love tomato soup in general, but this looks and is better!
ashley says:

Elizabeth, did you do anything different for the crockpot version.
Emma says:

Hi! Can you tell me how many hours and on what temp in a crockpot?
Kelly says:

This soup was amazing!!! I added cooked Italian sausage, put it all in the crockpot on low for 4 hrs (including frozen tortellini) and it came out great!
Cyd says:

We haven't made this in a crockpot so we are not sure the cooking time and temp. You would just have to experiment with it.
Sandi says:

Thanks for sharing the crockpot info!!
Emily says:

Soup was good but a little too soupy for me wish it was a little thicker. I even used half the cream because that's all I had on hand, maybe that's why. I wish I had another tomato soup on hand because probably would have added it. Taste wise very good!
Michelle says:

Any thoughts or recomendations on freezing this?? It looks AMAZING, but way too much for just one person to eat!
Cyd says:

You could totally cut the recipe in half. It should freeze just fine in a freezer container or freezer bag.
Michelle says:

Any thoughts on freezing the leftovers? It's way too much for one person!
jen says:

Making a version of this today but added a few cups of spinach as well. Cant wait to try it!
Erin says:

How could you adapt this to be made in a crock pot?
Cyd says:

We have not made this recipe in the slow cooker. The tortellini stuffed with cheese wouldn't do well cooking for a long time in the crock pot.
Tyler says:

Do you drain the tomatoes?
Cyd says:

We didn't drain the 1/2 cup of tomatoes.
Melynda says:

Are we sure it only needs 9oz of tortellini? Didnt seem like enough when I made the soup. Yummy was even better as left overs.
Cyd says:

We added 9 ounces, but feel free to add more!
Diedre says:

I doubled the tortellini. This is a great recipe. We’ve had it several times.
Momma Cyd says:

We are so glad you like it. It's one of our favorite soups!
Carlie says:

Could you use heavy cream instead of half and half just asking cause that’s all I have at the moment
Momma Cyd says:

You can totally make your own half and half. If you have heavy cream in your fridge, for 1 cup half-and-half, substitute 3/4 cup milk plus 1/4 cup heavy cream. If your household is more of a low-fat milk kind of place, adjust the ratio to account for the missing fat: 2/3 cup low-fat milk plus 1/3 cup heavy cream.
D. Brown says:

That sounds amazing!
Lisa Yaskiw says:

Do you use sundried tomatoes packed in oil or regular sundried tomatoes?
Erica says:

Delicious!! Even my kids loved this!! Making for the 2nd time. Hubby says, “Oooh, you’re making THAT soup!!” 😍
Momma Cyd says:

So glad they liked the soup! It's so yummy!
Melanie says:

What kind of tomato soup do you use?
Kendra says:

Can leftovers be frozen?
Momma Cyd says:

It should freeze fine in a freezer container.
Momma Cyd says:

We use Campbell's tomato soup.
Tara says:

So easy and tastes gourmet!
Rebecca says:

This was sooo delicious. Even those who aren’t soup people in my family were happy.
Christina says:

This was a family hit and came together in 10-15 mins easy! A couple edits: I doubled the tortellini and just cooked them in the soup (from frozen) so there is no extra pan to clean up. I also added half a bag of spinach. It was still a little too much broth but overall really delicious and SO EASY. My kids loved it too. I might try adding some sausage in next time to make it a little more filling.
Peachy Keen says:

So incredibly simple to make and it was delicious! I do think that the tortellini needs to be doubled though! I also loathe sun-dried tomatoes, so I drained and added a can of petite diced tomatoes instead. Yum-Town! This is a keeper!
Shan Hans says:

This is my new favorite soup. I double the tortellini, add chopped spinach and Italian sausage. I use fresh tortellini and cook it in the broth, no need to dirty a second pot.
Katie says:

Absolutely amazing soup! It was perfect for a rainy, fall day. I added a couple of handfuls of spinach towards the end and let those cook down. It added a little color and was a great addition! Definitely keeping this recipe for the coming winter!
Amy says:

This recipe is so easy and so good!! Didn’t have sun dried tomatoes so just omitted them. Added small pieces of cooked Italian sausage and the rind from my Parm cheese. Total game changer!! Also used 3 cheese and itiialn sausage tortellini.
Jeanna says:

I’m making tonight. Looks delicious
Shirlig says:

This was very good, my husband said it would be great with some hot Italian sausage, so we will try that next time. Good cold day recipe, thanks
Shaylee Miller says:

This soup is very good. I didn't have canned tomato soup, so I subbed 15 oz canned tomato sauce mixed with 2 Tbsp sugar, 2 Tbsp cornstarch, 2 tsp salt. You could easily add 1-2 c meat.