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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 3 cups vegetable broth These base ingredients create a rich and warm soup. Olive oil adds depth. It helps sauté the onion and garlic, which builds a strong flavor. Diced onion gives a sweet base, while minced garlic brings a sharp kick. Crushed tomatoes provide acidity and sweetness. Vegetable broth rounds out the soup, making it hearty and comforting. - 10 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - 1 cup fresh basil leaves, chopped Cheese tortellini is the star. It gives a nice texture and bursts of flavor. You can use fresh or frozen, depending on what you have. Heavy cream adds richness and a smooth finish. Fresh basil leaves are a must. They add a vibrant color and a fresh taste that lifts the whole dish. - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Grated Parmesan cheese for serving Seasoning is key to flavor. Dried oregano and basil deepen the taste of the soup. Salt and pepper enhance all the flavors. Finally, a sprinkle of grated Parmesan cheese on top adds a salty, nutty finish. It makes each bowl feel special. {{ingredient_image_1}} - Sautéing onion and garlic: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and cook it for about 5 minutes. You want it to be soft and see-through. Next, add 3 minced garlic cloves. Cook for another minute until the garlic smells nice. - Combining tomatoes and broth: Pour in one 28-ounce can of crushed tomatoes and 3 cups of vegetable broth. Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Season with salt and pepper to taste. Stir everything together well, so the flavors mix. - Bringing to boil and simmering: Raise the heat to bring your soup to a gentle boil. Once it starts bubbling, lower the heat and let it simmer for about 15 minutes. This helps the flavors blend together. - Adding tortellini: Now, it’s time to add the star of the show! Toss in 10 ounces of cheese tortellini, whether fresh or frozen. Cook the tortellini according to the package instructions, usually around 5 to 7 minutes, until they are tender and ready to eat. - Stirring in heavy cream: When the tortellini is cooked, stir in 1 cup of heavy cream. This is what makes your soup creamy and rich. Add 1 cup of chopped fresh basil and let it warm through for an additional 2 to 3 minutes. - Serving and garnishing: Serve the soup hot in deep bowls. Top each bowl with grated Parmesan cheese and a sprinkle of fresh basil. For a lovely touch, add a drizzle of olive oil on top. Enjoy your delicious creation! To boost the taste of your creamy tomato basil tortellini soup, adjust the seasoning. Start with salt and pepper. Taste as you go. You can add more if needed. For a deeper flavor, try using fresh herbs. Fresh basil adds brightness. Dried herbs work, but fresh ones shine. - Fresh herbs: Use 1 tablespoon of fresh basil for every teaspoon of dried. - Dried herbs: They are more potent, so use less. To ensure perfect tortellini texture, cook them just until tender. Follow the package instructions for timing. Overcooked tortellini can become mushy. When reheating the soup, do it on low heat. Stir often to prevent sticking. Adding a splash of broth helps keep the soup creamy and smooth. Serve your soup in deep bowls. It looks more appealing this way. Add a sprig of fresh basil on top for color. A drizzle of olive oil adds shine and richness. - Garnishing tips: Top with grated Parmesan cheese for a savory kick. This makes your dish look gourmet and delicious. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality tomatoes can elevate the flavor profile of your soup, making it taste more vibrant and delicious. Adjust the Creaminess: For a lighter version, you can substitute half-and-half or whole milk for heavy cream without sacrificing too much flavor. Customize Your Tortellini: Experiment with different fillings for the tortellini, such as spinach and ricotta, to add a unique twist to the soup. Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. {{image_2}} You can easily change this soup to fit your taste. Here are some fun swaps: - Alternative proteins to add: Try adding cooked chicken or turkey for extra protein. You can also use beans or lentils for a vegetarian option. These add protein and texture. - Substituting with other vegetables: If you want more veggies, add spinach, kale, or carrots. They bring a nice crunch and extra nutrients to the dish. Need to make this soup fit your diet? Here are some tips: - Making it dairy-free: Swap heavy cream with coconut milk or a dairy-free cream. This keeps the soup creamy while being dairy-free. - Gluten-free options for tortellini: Look for gluten-free tortellini made from rice or corn. They work well and keep this dish gluten-free. Want to spice things up? Here are some ideas: - Adding spice or heat: For a kick, add red pepper flakes or a dash of hot sauce. This brings warmth and excitement to each bite. - Incorporating unique herbs: Try adding thyme or parsley for a twist. These herbs can change the flavor and make your soup even more interesting. To store your leftover creamy tomato basil tortellini soup, let it cool first. This helps prevent bacteria growth. Place it in an airtight container. I recommend using glass or BPA-free plastic containers. They keep the soup fresh and prevent any odors from mixing. You can store it in the fridge for up to three days. If you want to keep the soup longer, freezing is a great option. Start by letting the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat, stirring gently. If the soup is too thick, add a bit of vegetable broth or water. The creamy tomato basil tortellini soup has a good shelf life. In the fridge, it stays fresh for about three days. When frozen, it can last up to three months. Always check for signs of spoilage. If you see any mold or the soup has an off smell, it’s best to throw it away. Enjoy your soup while it's fresh for the best flavor! Yes, you can make this soup ahead of time. To prep, cook the soup as directed. Let it cool, then store it in an airtight container. This soup tastes even better the next day as the flavors meld. For best practices in storage: - Refrigerate: It lasts up to 3 days in the fridge. - Freeze: You can freeze it for up to 3 months. Avoid adding cream until you reheat it. This soup pairs well with many sides. Here are some great options: - Grilled cheese sandwiches: A classic combo. - Garlic bread: Perfect for dipping. - Salad: A light green salad balances the soup. For bread pairings, consider: - Crusty baguette: It adds texture. - Focaccia: Its flavor complements the soup. Absolutely! You can use various types of tortellini. Here are some options: - Spinach and cheese: Adds a fresh taste. - Meat-filled: For a heartier dish. - Mushroom: Brings an earthy flavor. Different tortellini may change cooking time slightly. Always check the package for best results. This blog post covered how to make a creamy tomato basil tortellini soup. We discussed the key ingredients, including olive oil, diced onions, and fresh basil. You learned step-by-step instructions for preparation, cooking, and garnishing. I shared tips for enhancing flavor and adjusting ingredients for dietary needs. Remember, you can vary this recipe to suit your taste. Enjoy your cooking, and don’t hesitate to make it your own! A warm bowl awaits you.

Creamy Tomato Basil Tortellini Soup

A rich and comforting soup made with cheese tortellini, crushed tomatoes, and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, 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 pepper
  • 10 oz cheese tortellini (fresh or frozen)
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • 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, until fragrant.
  • Pour in the crushed tomatoes and vegetable broth, and sprinkle in the dried oregano and basil. Season with salt and pepper to taste. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
  • Add the tortellini to the pot and cook according to the package instructions, usually around 5-7 minutes, until tender.
  • Once the tortellini is cooked, stir in the heavy cream and chopped fresh basil. Cook for an additional 2-3 minutes, warming through. Adjust seasoning if necessary.
  • Serve hot in bowls, topped with grated Parmesan cheese and a sprinkle of basil for garnish.

Notes

Serve the soup in deep bowls with a sprig of fresh basil on top and a drizzle of olive oil for added elegance.
Keyword basil, creamy, soup, tomato, tortellini