Creamy Tomato Basil Tortellini Soup

$This soup shines with simple, fresh ingredients. Here’s what you need: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 3 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 10 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese, for serving These ingredients blend to create rich flavors. The crushed tomatoes give a deep base, while the herbs add warmth and aroma. The heavy cream brings a luscious texture, making every spoonful a delight. You can use fresh or frozen tortellini for this soup. Fresh tortellini cooks faster and has a soft texture. It adds a lovely bite to the soup. Frozen tortellini is convenient and keeps well. It’s also easy to store. Both options work well, so pick what you have on hand. You can make this soup your own by swapping some ingredients. Here are a few ideas: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap heavy cream for coconut milk for a dairy-free version. - If you don’t have fresh basil, try using dried basil instead. Just use less, as dried herbs are stronger. - For a kick, add red pepper flakes or a splash of hot sauce. These substitutions keep the spirit of the dish while allowing for creativity. Enjoy making it your own! {{ingredient_image_2}} To start this tasty soup, grab a large pot. Heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add 1 medium onion, finely diced. Sauté the onion until it turns soft and clear, about 5 minutes. Stir it often so it doesn't stick. Next, add 3 cloves of minced garlic. Sauté for about 1 minute. You want the garlic to smell great but not brown. Now, pour in 1 can of crushed tomatoes and 3 cups of vegetable broth. Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Season it all with salt and black pepper to taste. Stir everything well and bring it to a gentle boil. Lower the heat and let it simmer for 15 minutes. This time helps all the flavors mix nicely. After the soup has simmered, it's time for the tortellini. Carefully add 10 ounces of cheese tortellini to the pot. If you use fresh tortellini, it will cook faster. Follow the package instructions, which usually say to cook for 5-7 minutes. Stir the soup occasionally. This keeps the tortellini from sticking together. Once they are tender, they are ready! Now that the tortellini are cooked, stir in 1 cup of heavy cream and 1 cup of chopped fresh basil. Let the soup warm for another 2-3 minutes. This step helps mix in the cream and basil flavors. Taste your soup and adjust the seasoning if needed. Serve your soup hot in deep bowls. Top it with freshly grated Parmesan cheese. For an extra touch, sprinkle some basil on top. If you want to impress, drizzle a bit of high-quality olive oil on it too. Enjoy your warm, creamy soup! To boost the flavor of your soup, use fresh herbs. Fresh basil adds a bright taste. You can also add a pinch of red pepper flakes for a little heat. Sauté the onion and garlic longer for a deeper flavor. Don’t rush this step; it makes a big difference! If you want a thicker soup, use less broth. You can also blend part of the soup. This way, you keep some chunks and add creaminess. Adding more heavy cream will also help. Just remember to stir well after adding! Serve the soup in deep bowls for a cozy feel. Top with fresh grated Parmesan for a rich flavor. A drizzle of olive oil adds a nice touch. Place a basil leaf on top for color and aroma. This simple garnish makes your dish look more inviting! Pro Tips Fresh Ingredients Matter: Always use fresh basil and high-quality tomatoes for the best flavor. The freshness elevates the taste of the soup significantly. Perfect Tortellini: To avoid overcooking the tortellini, add it to the soup only when you're ready to serve. This keeps them tender and prevents them from becoming mushy. Thickening the Soup: If you prefer a thicker soup, blend a portion of the soup before adding the tortellini. This will create a creamy texture without needing extra cream. Serving Suggestions: Pair the soup with crusty bread or a simple side salad for a complete meal. This adds texture and balances the richness of the soup. {{image_4}} You can easily make this soup vegetarian or vegan. For a vegetarian version, skip the cheese tortellini and use a veggie version instead. Many brands offer tasty options. For a vegan soup, replace heavy cream with coconut milk or cashew cream. These swaps keep the soup rich and creamy without dairy. Use vegetable broth to ensure your base is plant-based. Fresh basil adds great flavor, keeping your soup bright and fresh. If you want to boost protein, add chicken or sausage. Cook diced chicken in the pot before adding onions. This gives the chicken great flavor. If you prefer sausage, use Italian sausage for a flavor kick. Brown the sausage first, then add the onion and garlic. Both options make the soup heartier. Adjust your cooking time based on the protein you choose. Make sure it's well-cooked before you add the broth. You can spice up the soup in many ways. Add red pepper flakes for heat. A pinch will go a long way, so start small. If you like a smoky flavor, add smoked paprika while cooking. Fresh herbs can also change the taste. Try thyme or rosemary alongside the basil. Experiment with lemon juice for a fresh zing. Each twist can give your soup a unique flair, making each bowl exciting. To store leftover soup, let it cool first. Once cooled, transfer it to an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it. Reheating the soup is simple. Pour it into a pot over medium heat. Stir often to prevent it from sticking. Heat until it is hot all the way through. You can also use a microwave. Just heat in short bursts, stirring in between. This ensures even heating. Freezing the soup is easy and great for meal prep. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label them with the date. You can freeze the soup for up to three months. To use, thaw it in the fridge overnight before reheating. Yes, you can use canned tomatoes. In fact, I often recommend them. Canned tomatoes are ripe and sweet. They are great for soup. Just grab a 28 oz can of crushed tomatoes. They save time, and the flavor is still delicious. To make this soup dairy-free, swap heavy cream with coconut milk. You can also use a dairy-free cream alternative. This keeps the soup rich without dairy. Just ensure your tortellini is dairy-free, too. This soup pairs well with many sides. Try a simple green salad for freshness. Crusty bread is another great option. You can also enjoy it with a grilled cheese sandwich. These sides enhance the meal’s comfort and flavor. In this post, we explored how to make a delicious Creamy Tomato Basil Tortellini Soup. We covered essential ingredients, the best tortellini options, and helpful ingredient substitutions. We shared easy steps for making the soup, tips for enhancing flavor, and variations for all diets. Lastly, we discussed how to store and reheat leftovers. This soup is easy and fun to make. With these tips, you can enjoy a warm bowl anytime. Dive in and enjoy!$

Creamy Tomato Basil Tortellini Soup

A rich and creamy soup featuring cheese tortellini, fresh basil, and a blend of tomatoes and herbs.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
28 oz crushed tomatoes
3 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
to taste Salt and freshly ground black pepper
10 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
1 cup fresh basil leaves, chopped
to serve Grated Parmesan cheese

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent and soft, about 5 minutes. Stir occasionally to prevent sticking.
Add the minced garlic to the pot and sauté for an additional minute, stirring constantly until the garlic is fragrant but not browned.
Pour in the crushed tomatoes along with the vegetable broth. Sprinkle in the dried oregano and dried basil. Season the mixture with salt and freshly ground black pepper to taste. Stir everything together until well combined.
Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for 15 minutes. This simmering time helps to meld all the wonderful flavors.
After simmering, carefully add the tortellini to the pot. Cook according to the package instructions, typically around 5-7 minutes, stirring occasionally until the tortellini are tender and cooked through.
Once the tortellini are ready, stir in the heavy cream and chopped fresh basil. Allow the soup to warm for another 2-3 minutes, ensuring everything is heated through. Taste the soup and adjust the seasoning if needed.
Serve the soup hot in deep bowls, generously topped with freshly grated Parmesan cheese and an extra sprinkle of basil for garnish.

Notes

For an elegant touch, serve the soup in deep bowls, garnished with a sprig of fresh basil on top and a delicate drizzle of high-quality olive oil for added richness and visual appeal.

Keyword basil, creamy, soup, tomato, tortellini