Real Recipes From Real Home Cooks ®

tortellini cheese soup

Recipe by
Pamela Rappaport
The Villages, FL

We eat soup about 3 times a week, even in the summer. This one happened when I saw tortellini in the fridge that needed to be used.

yield 6 -8
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For tortellini cheese soup

  • 1
    32 oz box chicken broth
  • 1 can
    rotel tomatoes with green chilies, chose your heat level
  • 2 c
    broccoli, cut into bite size pieces
  • 1
    large carrot, diced
  • 1 c
  • 4 Tbsp
  • 1
    20 oz pkg 5 cheese tortellini
  • grated parmesan cheese to taste
  • salt and pepper
  • 1 lb
    velveta original

How To Make tortellini cheese soup

  • 1
    Add broth, rotel tomatoes, broccoli, butter, and carrots to a pan. Bring to boil and cook until tender, 10-15 minutes.
  • 2
    While that's cooking, cook tortellini according to pkg directions. Drain and set aside.
  • 3
    Add both cheeses and milk to pot and stir until melted. Keep it at barely a simmer, don't curdle the milk.
  • 4
    Add salt and pepper to taste.
  • 5
    Once the cheese is melted add the tortellini. Heat through and serve.

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