Name: Creamy Tomato Cheese Tortellini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 4 Tbsp finely diced sweet onion; 1 Tbsp olive oil; 1 tsp garlic salt; 1/2 tsp freshly grated black pepper; 4 cups tomato juice (plus additional for thinning, if needed); 2 14.5 oz cans petite diced basil, garlic oregano tomatoes; 2 15 oz cans tomato sauce; 1 Tbsp sugar; 1 tsp dry Italian seasoning; 1/2 tsp granulated garlic; 1 19 oz package frozen cheese tortellini; 3 Tbsp chopped fresh basil; 2 Tbsp grated Parmesan cheese (plus additional for serving); 1/2 cup cream or half & half

This Creamy Tomato Cheese Tortellini Soup makes a hearty and tasty busy day meal. The creamy tomato sauce provides the perfect base for cooking cheese tortellini until soft and tender in minutes. Add a salad and warm garlic bread to finish a meal that’s guaranteed to warm you up from the inside out.

Canned Tomatoes Come Packed With Flavor

Quality canned tomatoes are readily available year-round making them my go-to for this recipe. Using tomatoes that have been seasoned with basil, garlic and oregano is not only convenient but, it adds flavor to the finished soup. During warm weather, this recipe can easily be adapted using tomato sauce made from fresh tomatoes . It’s especially nice when you’re looking for ways to use fresh tomatoes that tend to come in with a vengeance. Should you choose to go that route, keep in mind you’ll also need to adjust the amount of seasonings to compensate for the ones included in the canned tomatoes. My preference is to use petite diced tomatoes in this soup and I don’t feel the need to puree them further. That said, if you want the base to be completely smooth consider using an immersion blender to puree the tomatoes prior to adding the tortellini to the pot. For our taste, the smalls bits of tomatoes add a pleasing texture to the soup base.

Frozen, Fresh and Dry Cheese Tortellini

It’s not unusual, when I’m out and about doing my shopping, that I feel inspired to make something and pick up the ingredients to have them ready to go. Far too often my plans get interrupted. For that reason, I typically buy frozen tortellini and tuck them away in the freezer so I don’t feel compelled to use them immediately. In this dish, you can use frozen tortellini straight from the freezer without issue.They will take a bit longer to cook than refrigerated tortellini. When simmered in this soup, frozen tortellini will be done in 5-7 minutes while refrigerated will take 3-5 minutes to cook. Dry tortellini will take the longest and will need to cook for around 10-12 minutes. Also note, the tortellini thickens the soup so, have extra half and half or tomato juice on hand to thin to your taste at the end of cooking.

Other Tortellini Recipes You May Enjoy

My family loves pasta in any form so needless to say, tortellini brings them running to the table. Easy Garlic Alfredo Tortellini and One Pot Italian Chicken Tortellini feature other flavors combined with tortellini for quick and easy meals.

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