Creamy Tomato Basil Tortellini Soup

$- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 2 cups cheese tortellini (fresh or frozen) - 1 cup heavy cream (or coconut cream for a lighter option) - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese for serving (optional) This creamy tomato basil tortellini soup is easy to make and tastes great. Each ingredient plays a big role in the flavor. Olive oil is the base. It adds richness and helps sauté the onion and garlic. The onion gives a sweet taste, while garlic adds a nice aroma. Crushed tomatoes make the soup rich and hearty. They add a lovely red color. Vegetable broth adds depth and a savory note. Oregano, sugar, salt, and pepper are the spices. Oregano brings an earthy flavor. Sugar balances the acidity of the tomatoes. The cheese tortellini makes it filling. You can use fresh or frozen. Heavy cream adds creaminess and a smooth texture. Fresh basil gives a bright flavor. It adds a fresh touch to the soup. If you like, sprinkle grated Parmesan cheese on top for extra flavor. Gather all these ingredients, and you are ready to cook! Enjoy the process and the wonderful smells that fill your kitchen. {{ingredient_image_1}} First, get your pot ready. Pour in 2 tablespoons of olive oil and heat it over medium heat. Once hot, add 1 medium onion, diced. Cook the onion for about 5 minutes, stirring often, until it turns soft and clear. This brings out its sweetness and flavor. Next, add 3 cloves of minced garlic to the pot. Stir it in and cook for 1-2 minutes. You want to smell that wonderful garlic aroma fill your kitchen. This step adds depth to the soup. Now it's time to make the soup rich and hearty. Pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. Stir it all together. Then, add 1 teaspoon of dried oregano, 1 teaspoon of sugar, and salt and pepper to taste. The sugar helps balance the acidity of the tomatoes. Bring this mixture to a gentle simmer. Simmering helps the flavors blend nicely. You will notice the colors and smells start to come alive. Once your soup is simmering, it's time for the star of the show: the tortellini! Add 2 cups of cheese tortellini into the pot. Follow the package instructions for cooking time, which is usually 3-5 minutes. Stir gently to make sure they cook evenly. After the tortellini is cooked, lower the heat. Now, slowly stir in 1 cup of heavy cream. This makes the soup creamy and smooth. Allow it to heat through but avoid boiling. Finally, remove the pot from heat and add 1 cup of fresh basil leaves, chopped. Give it a good stir. Taste and adjust with more salt or pepper if needed. Your creamy tomato basil tortellini soup is now ready to serve! To achieve the perfect soup consistency, start with a good base. Sauté the onion until soft. This brings out its natural sweetness. Add garlic next, but don’t overcook it. You want flavor, not burnt bits. When you add crushed tomatoes and broth, stir well. This helps mix the flavors. If the soup feels too thick, add more vegetable broth to thin it out. For a creamier soup, stir in the heavy cream slowly. Heat it gently to keep it smooth. For the best flavor balance, use fresh herbs like basil. It brightens the soup. Be careful with salt. Start with a little, then taste as you go. The sugar helps cut the acidity of the tomatoes. If you want more depth, add a pinch of oregano. This adds warmth to the dish. Always taste before serving to make any final adjustments. Presentation is key to enjoying your soup. Serve it in deep bowls for a cozy look. A sprinkle of fresh basil adds color and flavor. Drizzle a little olive oil on top for richness. For a complete meal, serve the soup with crusty bread. This makes a perfect pairing. You can also add a side salad for freshness. The crunch of the salad contrasts nicely with the creaminess of the soup. Enjoy every bite! Pro Tips Use Fresh Ingredients: Fresh basil and high-quality tomatoes can elevate the flavor of your soup significantly. Adjust Creaminess: For a lighter soup, substitute heavy cream with coconut cream or use half-and-half. Enhance with Spices: Add a pinch of red pepper flakes for a hint of spice or a dash of balsamic vinegar for depth. Make it Ahead: This soup stores well in the fridge; just add the tortellini right before serving to keep it al dente. {{image_2}} You can easily make this soup vegan. Just swap regular heavy cream for coconut cream. This change keeps the soup rich and creamy while making it plant-based. The coconut adds a nice hint of sweetness, balancing the tomatoes well. If you need a gluten-free option, look for gluten-free tortellini. Many brands now offer tasty gluten-free pasta. This makes the soup safe for those who avoid gluten. To kick up the flavor, try adding different herbs and spices. Fresh thyme or rosemary can add a nice touch. A pinch of red pepper flakes can also give it a little heat. Roasting your tomatoes before adding them can deepen the flavor even more. Roasted tomatoes bring a sweet and smoky taste. You can roast them in the oven with some olive oil for about 20 minutes. This simple step makes your soup even more delicious. To store leftover soup, first cool it down. Pour the soup into an airtight container. Make sure to leave some space at the top. This helps with expansion. Seal the container tightly. Place it in the fridge. Your soup will stay fresh for about three days. When ready to eat, reheat it on the stove or in the microwave. Stir well to heat evenly. If you want to freeze the soup, use a freezer-safe container. Leave about an inch of space at the top. Label the container with the date. The soup can last for about three months in the freezer. To reheat, take it out and let it thaw in the fridge overnight. Heat it gently on the stove, stirring often. Add a splash of broth or water if it seems thick. Enjoy your creamy soup whenever you crave it! Can I use frozen tortellini? Yes, you can use frozen tortellini in this soup. Just add it directly to the pot. Cook it for about 3 to 5 minutes, as per the package instructions. Frozen tortellini will work well and save time. How long does the soup last in the fridge? The soup will last about 3 to 5 days in the fridge. Store it in a sealed container to keep it fresh. Reheat it gently on the stove. Avoid boiling to keep the cream from curdling. Can I use different types of tomatoes? Yes, you can use different types of tomatoes. Fresh tomatoes can replace crushed tomatoes. Just chop them up and cook them down. You can also use diced tomatoes or even tomato puree for a different texture. What can I substitute for heavy cream? You can use coconut cream for a lighter option. It keeps the soup creamy and adds a nice flavor. You can also use half-and-half or whole milk if you want a less rich soup. This blog post shared a simple, tasty soup recipe with easy steps. I covered the ingredients, cooking methods, and tips for great results. You learned how to adjust for different diets and enhance flavors. Proper storage can help you enjoy leftovers later. I hope you feel ready to create this comforting dish. Experiment with the variations and enjoy every bowl!$

Creamy Tomato Basil Tortellini Soup

A rich and comforting soup made with cheese tortellini, crushed tomatoes, and fresh basil.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
2 cups cheese tortellini (fresh or frozen)
1 cup heavy cream (or coconut cream for a lighter option)
1 cup fresh basil leaves, chopped
optional Grated Parmesan cheese for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth. Add dried oregano, sugar, salt, and pepper, then bring the mixture to a gentle simmer.
Once simmering, add the cheese tortellini and cook according to package instructions (usually about 3-5 minutes).
Lower the heat and stir in the heavy cream until fully incorporated. Allow the soup to heat through, but do not let it boil.
Remove the pot from heat and stir in the fresh basil leaves. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Serve the soup in deep bowls with a sprinkle of fresh basil on top and a drizzle of olive oil for an added touch of flavor. Enjoy with crusty bread on the side!

Keyword basil, creamy, soup, tomato, tortellini