Tortellini Cheddar Cheese Soup

Tender vegetables and chicken broth make up for the base of this sumptuous cheese-e-licious soup.  Add some Tortellini pasta into the broth of the already melted cheeses.  And, this Tortellini Cheddar Cheese Soup makes for an impeccable warm, cozy soup for any chilly day!Tortellini Cheddar Cheese Soup by SimplyGloria #soup

Most of us have had that massive Arctic freezing air just sweep over the whole North America, recently.  

Did it get really cold where you are?  If you follow me on Instagram, you’ve seen just a little bit of how cold it’s gotten over here.  A few of those days we were lucky to get above ZERO for the high…yes, the high of the day!

So then, are you ready for some creamy, cheesy soup to help you stay warm?

Tortellini Cheddar Cheese Soup  @SimplyGloria #soup

We’ve been having soup all week!  It’s just that chilly air that makes it so you can’t get warm …unless you eat some warm soup.  Am I right?

I have to say, this Tortellini Cheddar Cheese Soup has been in the making for perfection for 21 years!  (Yes, I’ve been counting.)  

This soup has to simply be my boys’ most favorite kind of soups I make.  That really says a lot when they are the pickiest boys ever.  (I never raised them this way…they just know good food when they taste it.)

 Putting this creamy soup together is very simple.  

You may even save more time by cutting all the vegetables ahead of time.  Then just throwing it all together to simmer. 

This is the perfect soup for any blistery cold day! 

Tortellini Cheddar Cheese Soup from SimplyGloria #soup

Enjoy, my friends.  And, stay warm!

Tortellini Cheddar Cheese Soup
Tender vegetables and chicken broth make up for the base of this sumptuous cheese-e-licious soup. Add some Tortellini pasta into the broth of the already melted cheeses. And, this Tortellini Cheddar Cheese Soup makes for an impeccable warm, cozy soup for any chilly day!
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  1. 8 carrots, peeled and sliced
  2. 5 stalks of celery, sliced
  3. 1 bushel scallions (also known as green onions), cut
  4. 1 medium onion (I use yellow.), chopped
  5. 5 garlic cloves, crushed (or chopped)
  6. 2 to 3 cups chicken broth (Just enough to barely cover your cut vegetables in your pot.)
  7. 1 tablespoon Italian seasoning (or more, to taste)
  8. 1 to 2 teaspoons onion powder (depending on taste)
  9. 1 to 2 teaspoons garlic powder (depending on taste)
  10. salt and pepper, to taste
  11. 1/2 cup butter
  12. 1/2 cup all purpose flour
  13. 2 cups (1 pint) half & half
  14. 2 ounces Velveta cheese, cubed
  15. 3 to 4 cups cheese, grated (I use Colby Jack cheese.) Save some for garnishing.
  16. 13 ounces frozen Tortellini pasta
  17. fresh parsley for garnish, optional
  1. Place butter in a small baking dish and put in a 350 degrees oven. In a few minutes, the butter will have melted. Whisk in the flour and place back into the oven for 20 minutes. This is the thickener for the soup. (By baking the flour into the butter, it prevents the soup from tasting like flour and gives it a smooth texture.)
  2. Cut all vegetables to about the same size. This allows the vegetables to all cook evenly.
  3. Put all of the vegetables in a medium to large pot. The vegetable should fill only half of the pot.
  4. Pour chicken broth over the vegetables, just enough to cover them. Add seasonings. Put on medium-high heat, uncovered. Let it simmer (not boil) for about 10 to 13 minutes. (Depending upon the size you cut the vegetables. If you cut them on the small size, time for less.)
  5. Take out the flour and butter mixture from the oven. Whisk together again before stirring it into the vegetables and chicken broth. (You will notice the broth automatically starting to thicken.)
  6. Slowly pour and gently stir in the half & half. Allow the soup to come back to a slow simmer on medium heat.
  7. Add the cheeses and the frozen pasta. The pasta will take only a few minutes to become tender.
  8. Once the pasta and the vegetables are all cooked, it is ready to serve.
  9. Garnish with more grated cheese and parsley.
  10. Enjoy!
  1. Makes about 8-10 cups of soup.
Simply Gloria

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Tortellini Cheddar Cheese Soup is being shared and linked up to party with {Pint Sized Baker}

This recipe was featured in this recipe collection:


50 Recipes for Cheese Lovers! {Can’t Miss Cheese Recipes} ~ Weary Chef


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    • says

      Shannon, you little kiddos would really love this soup. My 6 yr old loves mainly because it has cheese in it! Hope your weekend is going great! xo

    • says

      Kelly, you could even add some broccoli in with it. (I, myself don’t really care for the green stuff.) But, I know my boys really love it with broccoli sometimes. You have a cozy weekend, as well….with what’s left of it! (=

  1. says

    We’ve been having soups all week too! We’re not below zero like you guys but 40 something degrees in the daytime in the Bay Area is consider pretty darn cold. I can’t imagine what you and your family have to deal with. This soup is so perfect for those super cold days. I love cheese soups and with the tortellini, it must be so hearty and delicious! I love those one pot meals! Thanks for sharing this lovely recipe with us Gloria, pinned! Have a wonderful week. Stay warm, my friend. 🙂
    Anne ~ Uni Homemaker recently posted…Eggnog Rum Bread with Cinnamon ChipsMy Profile

    • says

      Ashley, I’m all ready for summer! So done with the cold…and we have 6 more months until we hit at least 80 degrees. Have a great rest of your week!

  2. lopsidedrn says

    Gloria, I just made this. My sister shared it with me. I made a little variation, at her suggestion. I don’t eat processed cheese (no velvet). I used potatoes instead of tortillini (I had potatoes I needed to use), I also added broccoli. I only used salt, pepper (blackened white) and the garlic for spices. Hubby doesn’t really like all those spices in food. I served sour dough french bread and a pinot grigio with it. Yummy. I made enough to last all weekend. Thanks for such a yummy recipe. Can’t wait to try it with tortellini.

  3. says

    Thank you so much for giving me your feedback on my soup… you have made my whole weekend! I’m really happy you liked it and what variations you made. I love how versatile this soup can really be. I’ve used potatoes before (like you did, when I had to use them up). I’m not really a huge fan of the processed cheese, either…but for some reason, my boys LOVE that stuff! Serving it with that bread (which is my FAVE!) and wine (also my fave) really sounds like it was a fabulous dinner! Have a great Sunday!

  4. Kelli says

    I stumbled across your recipe looking for a different way to use up some tortellini I had in the fridge. Seriously, probably the best soup my hubby & I ever ate!!! It was AH-MAZING! Mondays are impossible for a sit down dinner with us chauffeuring our kids in separate directions at different times most of the evening. So, I need something that’s readily available for a quick fill whenever someone needs it.

    I prepared the veggies over the stove in the afternoon and then dumped them with the baked roux into a preheated slow cooker. About 30 minutes before the kids got home from school, I added the cheeses, tortellini, & hot sausage. I switched the slow cooker to warm and it kept beautifully until we finally got home for one last bowl at 8:30.

    I didn’t have green onions & I needed to use up veggie broth. I also added hot sausage.

    Thank you for this great recipe!

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  6. Autumn says

    Wish this soup didn’t have Velveeta in it 🙁
    Super processed junk.
    Can you make a recipe without one?

  7. raven says

    I have a couple questions before I make this soup you don’t specify what kind of cuts you need for each veggie I was guessing a half moon because of the scallons but I was think the scallons where just going to be a topping with the extra cheese
    So what cats did you use for each veggie? Please help I really want to make this

    • says

      You may save some chopped scallions for garnishing. I love to put them in with the other veggies. Hope you enjoy this soup as much as we do! 🙂


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