Tomato Dumpling Soup{ | Little Luna
Tomato Dumpling Soup{ | Little Luna
Delicious Hearty Tomato Dumpling Soup is cheesy, hearty, warm and delicious. Everyone loves this soup!
Serve this comforting tomato dumpling soup with cheesy garlic bread, focaccia, or a plate of grilled zucchini fries.
Fancy Tortellini Soup
As a kid, one of the things I hated most was tomatoes. I never really understood why, since I love tomato sauce, but I’m happy to report that I’ve grown up and now love tomatoes. In fact, I realize now how much flavor I missed as a kid because I love tomatoes and everything these days!
One of my favorite tomato recipes is Tomato Basil Soup. Paired with a delicious grilled cheese, I feel like I’m in heaven…seriously! I saw the recipe for tomato tortellini soup and knew the addition of tortellini was genius! I had to try it and I’m so glad we tried this recently.
The soup was delicious, simple, and what I expected. It actually tastes like what you’d get in a good restaurant because not only does it taste like a superb tomato soup, but it’s topped with cheesy tortellini and cheese! !
How to Make Tomato Dumpling Soup
spaghetti. Cook tortellini according to package directions.
Sauce. While the tortellini cooks, combine the soup, broth, milk, half and half, tomatoes and seasonings in a large pot. Heat through.
Combination + service. Drain tortellini and add to soup. Add ½ cup shredded cheese. Serve warm and sprinkle the remaining cheese on top. Please enjoy!
Change + store information
As always, I share my recipe exactly and think it’s delicious. However, I know that even small tweaks to our favorite recipes can be fun. Here are some you might want to try:
- Add brown Italian sausage or ground beef
- Adjust the amount of basil to taste
- add fried onion
- add baby spinach
- Use heavy cream or add Greek yogurt for a creamier texture
- Use sausage or spinach dumplings
shop Leftover soup will last 2-3 days in the refrigerator. For best results, reheat on the stove, but you can also use the microwave.
freezing: Because of the pasta and cream in this soup, I wouldn’t recommend using it as a make-ahead meal. However, if you have leftovers, you can freeze it. Note that tortellini may have a different texture. Also, you need to slowly reheat the soup over medium-low heat so the cream can meld better. Feel free to add more half and half or milk to help smooth the texture.
More tortellini recipes:
Course Soup
American food
Prep time 5 minutes
Cook Time 15 minutes
Total time 20 minutes
Serving Size 6
Calories 612 kcal
by Lil’ Luna
- 20 oz cheese tortellini
- 21 ounces tomato soup
- 2 cups vegetable broth
- 2 cups milk (2% or whole)
- 2 cups half and half
- 1/2 cup oil-soaked sun-dried tomatoes chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon garlic salt
- 1 cup shredded Parmesan cheese, divided
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Cook tortellini according to package directions.
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While the tortellini cooks, combine the soup, broth, milk, half and half, tomatoes and seasonings in a large pot. Heat through.
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Drain tortellini and add to soup. Add ½ cup shredded cheese.
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Serve hot and add cheese on top. Please enjoy!