Tortellini Cheese Soup

Pamela Rappaport


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.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1
    32 oz box chicken broth
  • 1 can(s)
    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.

Printable Recipe Card

About Tortellini Cheese Soup

Course/Dish: Cream Soups
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy

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