Sun Dried Tomato Tortellini Soup

Sun Dried Tomato Tortellini Soup - Dreaming of White Chocolate

I first saw the recipe for tomato tortellini soup on Six Sisters’ Stuff. I knew right away that it was a recipe to attempt, and I have made it twice since. The Sisters’ recipe has been adapted here in the following ways: using 12 ounces of Barilla three cheese tortellini instead of 9 ounce, adding a much larger family can of tomato soup, using a bag of sundried tomatoes which I then chopped with kitchen shears, and incorporating a romano, parmesan, asiago cheese blend in place of plain parmesan.

This recipe truly comes out quite delicious. It has a delightful smooth base and wonderful mix of textures. My husband looked forward to the leftovers, and it also freezes well. I’m sure it will be a staple once those cold breezy days arrive all too soon.

Sun Dried Tomato Tortellini Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 12 oz. bag Barilla three cheese tortellini, boiled for 11 minutes
  • 1 (27 oz.) can family sized condensed tomato soup
  • 1 (14.5 oz) can chicken broth
  • 2 cups half and half
  • 2 cups whole milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 3.5 oz. bag Bella Sun Luci sun dried tomatoes with Italian basil
  • ½ heaping cup grated Kraft romano, parmesan, asiago three cheese blend
  1. Boil tortellini for 11 minutes. Drain in colander and set aside.
  2. In a large saucepan, combine the tomato soup, chicken broth, half and half, milk, onion powder, garlic powder, dried basil, and salt. Heat over low heat, stirring occasionally.
  3. Meanwhile, chop the sun dried tomatoes into smaller pieces. Add to saucepan and stir.
  4. Add the grated cheese blend and stir. Continue stirring over low heat.
  5. Add the tortellini last. Stir and heat until ready to serve.
  6. Serve with additional grated cheese on top.


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