Creamy Tomato Basil Tortellini Soup

$- 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional for heat) - 1 package (9 oz) cheese tortellini - 1 cup heavy cream - 1/2 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving Each ingredient plays an important role. Olive oil adds flavor and helps the onions cook. The onion gives sweetness and depth to the soup. Garlic adds a lovely aroma and taste. Crushed tomatoes form the base and add acidity. Vegetable broth adds richness without meat. Dried oregano brings a hint of earthiness. Red pepper flakes can add warmth if you like heat. Cheese tortellini makes the soup hearty and filling. Heavy cream makes the soup rich and creamy. Fresh basil adds a burst of freshness. Lastly, salt and pepper enhance all the flavors. You can easily swap some ingredients if needed. Use chicken broth instead of vegetable broth for a meatier taste. For a dairy-free option, try coconut milk in place of heavy cream. If you don’t have tortellini, other pasta shapes work too. Fresh herbs can replace dried ones; just use more. If you're out of basil, try parsley for a different flavor. {{ingredient_image_1}} Gather all your ingredients before you start. This makes cooking easier. Chop the onion and garlic ahead of time. Measure out the broth and cream. Having everything ready helps the soup cook faster. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for about 5 minutes. Cook until the onion is soft and clear. 3. Stir in the minced garlic and cook for 1-2 minutes. This will fill your kitchen with a lovely smell. 4. Pour in the crushed tomatoes and vegetable broth. Add dried oregano and red pepper flakes if you want some heat. 5. Bring the mixture to a simmer. You will see some bubbles forming. 6. Add the cheese tortellini to the pot. Cook according to the package, usually 3-5 minutes. The tortellini will float to the top when done. 7. Reduce the heat and stir in the heavy cream and chopped basil. Let it warm for about 2-3 minutes. 8. Taste and add salt and pepper as needed. Serve your soup hot. Top it with grated Parmesan cheese and more basil, if you like. Enjoy each spoonful of creamy goodness! To make this creamy tomato basil tortellini soup even better, try these tips. First, add a splash of balsamic vinegar. This gives a nice tangy flavor. You can also mix in some fresh herbs. Thyme or parsley brightens the taste. If you like spice, add more red pepper flakes. Avoid cooking the tortellini too long. They can become mushy if you do. Also, don’t skip the salt and pepper. They help balance the flavors in the soup. Lastly, be careful with the heat when you add the cream. Too high a heat can make it curdle. Serve this soup with crusty bread. It’s perfect for dipping! You can also top it with extra basil or a drizzle of olive oil. A sprinkle of grated Parmesan cheese adds a nice touch too. Enjoy this soup hot for the best flavor! Pro Tips Use Fresh Basil: For the best flavor, use fresh basil instead of dried. Add it at the end of cooking to preserve its vibrant taste and aroma. Adjust the Creaminess: If you want a lighter soup, reduce the amount of heavy cream or substitute it with half-and-half or milk. Enhance the Flavor: Consider adding a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes. Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the tortellini. {{image_2}} You can make this soup vegetarian with simple swaps. Use vegetable broth instead of chicken broth. Cheese tortellini is already vegetarian, which is great. If you want to add more veggies, try carrots or spinach. They add color and nutrients. Just chop them small and add them when you cook the onion. For a gluten-free version, choose gluten-free tortellini. Many stores sell these now. You can also use rice or quinoa instead of tortellini. This keeps it hearty while catering to gluten-free diets. Check labels to ensure all ingredients fit your needs. You can mix in other spices for added flavor. Try adding fresh thyme or rosemary for extra depth. A squeeze of lemon juice brightens the taste too. If you like a kick, add more red pepper flakes. For a creamy twist, sprinkle in some goat cheese before serving. These little changes make the soup your own. To store your creamy tomato basil tortellini soup, let it cool first. Pour it into a clean, airtight container. Make sure to seal it well. Place it in the fridge. It can last about 3 to 4 days. Ensure you label the container with the date. When you want to eat the soup again, take it out of the fridge. Pour the soup into a pot. Heat it over medium heat. Stir the soup often to help it warm evenly. If it seems too thick, add a splash of broth. You can also microwave the soup. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, checking and stirring often. If you want to keep the soup longer, freezing is a good choice. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. It can stay frozen for up to 3 months. To thaw, place the soup in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy your delicious soup later! Yes, you can use fresh tomatoes. About 2-3 medium tomatoes will work well. Peel and dice them before adding. Fresh tomatoes add a nice texture and flavor. Just remember to cook them longer to soften. You can use half-and-half or whole milk for a lighter version. For a dairy-free option, try coconut milk. Both options will still make the soup creamy. Adjust the seasoning to balance flavors as needed. The soup can last about 3-4 days in the fridge. Store it in an airtight container. Make sure to cool it down before placing it in the fridge. Reheat it on the stove or in the microwave before serving. This post covered all you need to make a great tortellini soup. We discussed key ingredients and showed how to make simple swaps. The step-by-step guide helps you cook with ease and confidence. Plus, you learned helpful tips and tricks along the way. We also explored tasty variations and how to store leftovers well. Remember, cooking is about having fun and trying new things. Enjoy your tortellini soup and make it your own!$

Creamy Tomato Basil Tortellini Soup

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

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
14 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
0.25 teaspoon red pepper flakes (optional for heat)
9 oz cheese tortellini
1 cup heavy cream
0.5 cup fresh basil leaves, 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 for about 5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes, vegetable broth, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
Stir in the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the top.
Once the tortellini are cooked, reduce the heat and stir in the heavy cream and chopped basil. Allow the soup to heat through for another 2-3 minutes.
Season with salt and pepper to taste.
Serve the soup hot, garnished with grated Parmesan cheese and extra basil if desired.

Notes

Add more basil for extra flavor.

Keyword basil, creamy, soup, tomato, tortellini