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To make the best creamy tomato basil tortellini soup, you need the following key ingredients: - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (28 oz) crushed tomatoes - 1 tablespoon tomato paste - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh basil leaves, loosely packed - 1 cup heavy cream - 12 oz cheese tortellini - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients blend together to create a rich and creamy flavor. Feel free to get creative! Here are some optional ingredients to enhance your soup’s taste: - A pinch of red pepper flakes for heat - A splash of balsamic vinegar for depth - Freshly ground black pepper for extra spice - Lemon zest for brightness These options can add a fun twist to your soup. You can easily swap some ingredients if needed: - Use chicken broth instead of vegetable broth for more flavor. - Substitute half-and-half for heavy cream if you want a lighter version. - Try spinach or kale in place of basil for a different green. - Use gluten-free tortellini if you need a gluten-free option. These swaps will help you adapt the recipe to your tastes. First, gather your ingredients. You need olive oil, onion, garlic, vegetable broth, crushed tomatoes, and more. Chop the onion into small pieces. Mince the garlic cloves. This step helps release their flavor. You will also need fresh basil leaves and heavy cream. Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about five minutes. Stir in the minced garlic and cook for one more minute. Next, pour in four cups of vegetable broth, one can of crushed tomatoes, and one tablespoon of tomato paste. Mix well. Now, add one teaspoon of dried oregano, one teaspoon of dried basil, and salt and pepper to taste. Bring the soup to a gentle boil. Lower the heat and let it simmer for about 15 minutes. After that, add 12 ounces of cheese tortellini. Cook it according to the package instructions, which takes about five to seven minutes. Once the tortellini is done, stir in one cup of heavy cream and two cups of fresh basil leaves. Heat through for another two to three minutes. Taste the soup and adjust the seasoning as needed. Serve the soup hot. Top with grated Parmesan cheese and fresh basil leaves for a nice touch. Pair it with crusty bread or a simple salad for a full meal. This soup is perfect for a cozy night in or a gathering with friends. Enjoy each flavorful spoonful! To get the best texture, blend the soup. After cooking, use an immersion blender. This makes the soup smooth. If you like some chunks, blend only half. The tortellini will add a nice bite. To boost flavor, use fresh herbs. Fresh basil adds a bright taste. Add a splash of lemon juice for zing. A pinch of red pepper flakes gives some heat. Don't forget to taste! Adjust salt and pepper to suit your palate. Chop the onion and garlic ahead of time. Store them in the fridge. Use store-bought tortellini for a quick meal. You can also use a pre-made veggie broth. This cuts down on cooking time. If you want to save even more time, make a double batch! You can freeze leftovers for later. {{image_2}} You can easily make this soup vegetarian. Use vegetable broth and skip the cheese. For a vegan version, replace heavy cream with coconut milk or cashew cream. This keeps the soup rich and creamy while staying plant-based. Fresh basil adds a nice touch for both flavors. Cheese tortellini is classic, but you can try other shapes. Use whole wheat or gluten-free pasta for different options. Bowties or shells work well too. Just adjust cooking times based on the pasta you pick. This way, you can enjoy your soup with your favorite pasta. Mix in veggies for added texture and nutrition. Spinach, kale, or zucchini fit perfectly. You can also add proteins like cooked chicken or beans for extra heartiness. This makes the soup more filling and satisfying. Get creative with what you have in your fridge! To keep your soup fresh, let it cool first. Pour the cooled soup into an airtight container. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When reheating, use a pot on the stove for best results. Heat it over low to medium heat. Stir often to avoid burning. You can also use a microwave, but keep an eye out. Heat in shorter bursts, stirring in between. For long-term storage, ladle the soup into freezer-safe bags. Leave some space at the top for expansion. Seal tightly and label with the date. This soup can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge before reheating. Yes, you can use fresh tomatoes. You'll need about 3 to 4 medium tomatoes. First, blanch them in boiling water for 30 seconds. Then, peel off the skin and chop the tomatoes. Add them to the pot after sautéing the onion and garlic. This change makes the soup taste fresh and bright. You can store this soup in the fridge for up to 3 days. Make sure to keep it in an airtight container. When you want to eat it again, just reheat it on the stove. Stir well before serving to mix the flavors. This soup is not gluten-free due to the cheese tortellini. However, you can use gluten-free tortellini. Many stores sell gluten-free pasta options. Just check the package to ensure it fits your diet. This way, you can still enjoy the creamy goodness without the gluten! In this blog post, we explored creamy tomato basil tortellini soup. We covered essential and optional ingredients, plus tasty substitutions. You learned step-by-step how to prepare, cook, and serve this dish. We shared tips to perfect the texture and enhance flavor, along with time-saving tricks. You found variations for vegetarians and those wanting different pasta or add-ins. Finally, we discussed storage, reheating, and freezing tips. This soup is simple to make and oh-so-delicious. Enjoy your cooking adventure!

Creamy Tomato Basil Tortellini Soup

A rich and comforting soup featuring cheese tortellini, fresh basil, and a creamy tomato base.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups fresh basil leaves, loosely packed
  • 1 cup heavy cream
  • 12 oz cheese tortellini
  • for serving grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Pour in the vegetable broth, crushed tomatoes, and tomato paste. Stir to combine.
  • Add the dried oregano, dried basil, salt, and pepper. Bring the soup to a gentle boil, then lower the heat and let it simmer for about 15 minutes.
  • Add the tortellini to the pot and cook according to package instructions, usually about 5-7 minutes.
  • Once the tortellini is cooked, stir in the heavy cream and fresh basil leaves. Let heat through for another 2-3 minutes.
  • Taste and adjust seasoning as necessary.
  • Serve hot, garnished with grated Parmesan cheese and additional fresh basil leaves.

Notes

Adjust seasoning to taste before serving.
Keyword basil, creamy, soup, tomato, tortellini