Creamy Tomato Basil Tortellini Soup

$- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 (28 oz) can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - 1 cup heavy cream - 1 (9 oz) package cheese tortellini - 1 cup fresh basil leaves, roughly chopped - Salt and pepper to taste - Grated Parmesan cheese for serving Each ingredient plays a key role. Olive oil gives a rich base. The onion adds sweetness and depth. Garlic brings a strong aroma to the soup. The crushed tomatoes form the main body of the soup, lending a fresh and vibrant flavor. Vegetable broth enhances the taste without meat. Dried oregano adds a hint of earthiness, while sugar balances the acidity of the tomatoes. Heavy cream creates a silky texture, making the soup creamy. Cheese tortellini adds heartiness and a cheesy punch. Fresh basil gives a bright, herbal note, and salt and pepper fine-tune the flavors. Finally, grated Parmesan cheese adds a savory finish when served. You can easily swap some ingredients. If you want a lighter version, use half-and-half instead of heavy cream. For a dairy-free option, try coconut milk or a nut-based cream. If you don’t have tortellini, any small pasta works well. You can use chicken broth instead of vegetable broth for added flavor. For a kick, add red pepper flakes. If fresh basil is hard to find, try dried basil, but use less since it’s more potent. These swaps keep the soup delicious while meeting your needs. {{ingredient_image_1}} 1. Gather your ingredients: You need olive oil, onion, garlic, crushed tomatoes, vegetable broth, dried oregano, sugar, heavy cream, cheese tortellini, fresh basil, salt, and pepper. 2. Dice the onion: This adds flavor and texture to your soup. 3. Mince the garlic: Fresh garlic gives the best taste. 4. Chop the basil: Roughly chop it to release its aroma. 1. Heat olive oil: In a large pot, warm the olive oil over medium heat. 2. Sauté the onion: Add the diced onion and cook until it looks clear, about 5 minutes. 3. Add garlic: Stir in the minced garlic and cook for 1 minute. Watch it closely! 4. Combine tomatoes and broth: Pour in crushed tomatoes and vegetable broth. Stir well. 5. Season the soup: Add dried oregano and sugar to balance the acidity. 6. Simmer: Let it cook uncovered for 15 minutes. Stir occasionally. 7. Add cream: Lower the heat and stir in heavy cream until mixed. 8. Cook tortellini: Add cheese tortellini to the pot. Cook for 5-7 minutes, or until they are soft. 9. Finish with basil: Stir in fresh basil and season with salt and pepper. - Serve hot: Ladle the soup into bowls. - Garnish: Top with grated Parmesan cheese and a few basil leaves. - Pair with bread: A crusty baguette or garlic bread makes the meal complete. To boost flavor in your creamy tomato basil tortellini soup, start with fresh herbs. Fresh basil gives a bright taste. You can also add a splash of balsamic vinegar for depth. A pinch of red pepper flakes adds warmth, too. Lastly, try a sprinkle of sugar to balance the acidity of the tomatoes. For the best texture, cook the tortellini separately. This way, they stay firm and do not soak up too much soup. Add them just before serving. If you want a thicker soup, blend a portion of it. This gives a creamy base while keeping some chunks. Avoid overcooking the garlic. It can turn bitter quickly, ruining the flavor. Also, do not skip the simmering step. This allows the flavors to blend nicely. Lastly, be careful with salt. Taste the soup before adding more. The cheese and broth can add enough salt on their own. Pro Tips Fresh Basil Matters: Using fresh basil instead of dried will elevate the flavor of your soup significantly. Add it at the end to preserve its vibrant aroma. Adjusting Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with coconut milk or a milk alternative for a delicious twist. Perfect Tortellini: To prevent the tortellini from becoming mushy, add them to the soup just a few minutes before serving, following the package instructions for timing. Add a Kick: For a spicy version, consider adding red pepper flakes or a splash of hot sauce to the soup for an extra layer of flavor. {{image_2}} You can easily make this soup vegetarian. Start by using vegetable broth instead of chicken broth. This keeps the flavors rich and full. You can also swap cheese tortellini for a meat-free version. Many brands offer great vegetarian options. If you want more veggies, add some chopped carrots or bell peppers. They add color and crunch. For a gluten-free soup, use gluten-free tortellini. Many stores sell these now, and they taste great. You should also check your vegetable broth. Some broths contain gluten, so choose wisely. Cornstarch can help thicken the soup if needed. Just mix a bit with water before adding it to the pot. Feel free to get creative with extra ingredients. Add cooked chicken or sausage for more protein. You can also toss in frozen peas or spinach for added nutrition. If you love spice, try adding red pepper flakes. They give the soup a nice kick. Lastly, consider a splash of balsamic vinegar for a tangy twist. After you make the creamy tomato basil tortellini soup, let it cool down first. Then, transfer it to an airtight container. This soup will stay fresh in the fridge for up to three days. If you see any signs of spoilage, like a sour smell or weird color, throw it out. You can enjoy this soup as a quick lunch or a cozy dinner. To freeze the soup, use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top for expansion. The soup can last in the freezer for up to three months. When you're ready to eat it, just take it out and thaw it in the fridge overnight. This way, it will taste fresh when you heat it up. When you want to enjoy your soup again, reheat it on the stove over medium heat. Stir it often to keep it from sticking. You can also use the microwave, but stir it halfway through to heat evenly. If the soup seems too thick, add a splash of vegetable broth or water to loosen it up. Serve it hot with extra Parmesan cheese on top for a delicious treat! To make this soup spicier, add red pepper flakes. Start with a pinch and taste. You can also use diced jalapeños for heat. If you want more flavor, try adding hot sauce while cooking. These simple changes can enhance the soup and suit your taste. Yes, you can use fresh tomatoes! Use about six medium tomatoes. Peel and chop them for the soup. Fresh tomatoes may change the flavor slightly. They can also add a nice texture. Just cook them longer to break them down well. A crusty baguette is perfect with this soup. It adds texture and flavor. You can also try garlic bread for a tasty twist. Grilled cheese sandwiches make a great side too. Any of these options will complement the creamy soup nicely. This blog post covered key ingredients, cooking steps, and helpful tips for making soup. I shared substitutions and storage info to keep your soup fresh. Whether you want to spice it up or try variations, there’s something for everyone. Remember, avoiding common mistakes will help you make the best soup. Use these tips to impress your friends and family with your cooking skills. Get ready to enjoy a delicious bowl of soup!$

Creamy Tomato Basil Tortellini Soup

A comforting and creamy soup made with tortellini, tomatoes, and fresh basil.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
28 oz can crushed tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon sugar
1 cup heavy cream
9 oz package cheese tortellini
1 cup fresh basil leaves, roughly chopped
to taste salt and pepper
for serving grated Parmesan cheese

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 minute, being careful not to let it burn.
Pour in the crushed tomatoes and vegetable broth, and stir to combine.
Add the dried oregano and sugar, then bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15 minutes, stirring occasionally.
After 15 minutes, reduce the heat to low and stir in the heavy cream until fully combined.
Add the cheese tortellini to the pot and cook according to package instructions, usually about 5-7 minutes, until tender.
Once the tortellini are cooked, add the fresh basil, and season the soup with salt and pepper to taste.
Serve hot, garnished with a sprinkle of grated Parmesan cheese and a few fresh basil leaves.

Notes

Serve hot with grated Parmesan cheese on top.

Keyword basil, creamy, soup, tomato, tortellini