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Creamy Tomato Basil Tortellini Soup Tasty Delight

by on March 24, 2025

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If you’re craving a warm and tasty bowl of soup, you need to try my Creamy Tomato Basil Tortellini Soup! This dish combines rich flavors and tender tortellini to create a delight that fits any occasion. I’ll guide you through simple steps, ingredient choices, and fun variations. Whether you’re cooking for family or just for yourself, this soup is sure to please. Let’s dive into the recipe that will warm your heart!

To make creamy tomato basil tortellini soup, gather these items: - 2 cups vegetable broth - 1 can (15 oz) diced tomatoes - 1 cup heavy cream - 1 package (9 oz) refrigerated cheese tortellini - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You can swap some ingredients if needed. Use chicken broth instead of vegetable broth for a meaty flavor. For a lighter option, try half-and-half in place of heavy cream. If you don’t have tortellini, any small pasta works well. Use fresh basil instead of dried for a fresher taste. If you want it dairy-free, coconut cream can be a good choice. When selecting ingredients, look for vibrant colors. Choose a can of tomatoes that is not dented. The broth should be low-sodium for better flavor control. For the onion, pick one that feels firm and heavy. Fresh garlic should be plump and not sprouting. Look for tortellini with a short shelf life for the best taste. Fresh basil should have bright green leaves and no brown spots. {{ingredient_image_1}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté for about 3-4 minutes until it softens. 3. Next, stir in the minced garlic and dried basil. Cook for one more minute. 4. Pour in the canned diced tomatoes along with their juice. Add the vegetable broth. 5. Stir everything together and bring the mixture to a simmer. 6. Add the heavy cream to the pot. Stir well and let it simmer for 5-7 minutes. 7. Gently add the tortellini to the pot. Cook them according to the package instructions. 8. Season the soup with salt and pepper to taste. 9. Serve the soup in bowls, garnished with fresh basil leaves and grated Parmesan cheese. - Use pre-diced onions and minced garlic to cut prep time. - Choose fresh tortellini from the store for quicker cooking. - Make a double batch and freeze half for later. - Large pot for cooking the soup. - Wooden spoon for stirring. - Measuring cups for broth and cream. - Ladle for serving the soup. - Bowls for serving. - Grater for the Parmesan cheese. This easy recipe will have you enjoying creamy tomato basil tortellini soup in no time! To boost the flavor of your soup, use fresh herbs. Fresh basil adds a bright taste. You can also try thyme or oregano for a twist. A splash of balsamic vinegar can add depth. I like to sprinkle in some red pepper flakes for a hint of heat. If you want a thicker soup, add more cream. You can blend part of the soup for a smooth texture. If you prefer it lighter, cut back on the cream and use more broth. For a dairy-free option, try coconut milk. It gives a rich flavor without the cream. Serve your soup in deep bowls. Top each bowl with fresh basil leaves and grated Parmesan cheese. For added fun, offer crusty bread on the side. You can also pair it with a simple salad. This makes a great lunch or dinner, perfect for sharing with friends. Pro Tips Use Fresh Basil: Fresh basil elevates the flavor of the soup significantly compared to dried basil. Add it at the end for the best aroma and taste. Customize Creaminess: For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative, while maintaining richness. Experiment with Cheese: Try adding different cheeses like mozzarella or fontina for a unique flavor profile that complements the tortellini. Chill and Store: This soup tastes even better the next day! Store leftovers in an airtight container and reheat gently on the stove. {{image_2}} You can make this soup even more veggie-friendly. Swap the heavy cream with coconut milk for a dairy-free choice. Use vegetable broth instead of chicken broth. Add more vegetables like carrots, spinach, or bell peppers for added texture and flavor. These changes keep the soup rich while making it suitable for all diets. To boost protein in your soup, try adding cooked chicken or sausage. You can also use beans like cannellini or chickpeas. These additions make the soup heartier and more filling. Just add them when you simmer the soup to warm them up. You can also use tofu for a plant-based option. If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can always add more spice, but it’s hard to take it out! A splash of hot sauce can also kick things up a notch. For a milder taste, skip the spice altogether or use only a pinch. To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal it well to keep the flavors fresh. Store the container in the fridge. This soup stays good for up to three days. Make sure to label it with a date for easy tracking. Want to save some for later? You can freeze this soup too! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. It keeps well in the freezer for about three months. When you’re ready to eat, just thaw it in the fridge overnight. When it’s time to enjoy your soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid burning. It may thicken a bit, so feel free to add a splash of broth or cream. Heat it until it's hot throughout. You can also use the microwave if you’re in a hurry. Just use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Enjoy your warm, creamy delight! Yes, you can use frozen tortellini. Just add them straight to the soup. Cook them according to the package instructions, usually about 5-7 minutes. Frozen tortellini will work well in this creamy soup. If you don’t have heavy cream, use whole milk or a mix of milk and sour cream. Coconut milk can also add creaminess with a hint of sweetness. Each option changes the flavor slightly, but the soup will still taste great. This soup lasts about 3-4 days in the fridge. Store it in an airtight container. For the best taste, eat it within the first few days. If you see any changes in color or smell, it’s best to throw it away. We looked at the key ingredients, cooking steps, and helpful tips to make your dish shine. You learned how to choose fresh items, save time, and enhance flavor. We explored tasty variations and effective storage methods. Keep these insights in mind as you prepare your meal. With the right ingredients and tips, you'll create something delicious that everyone will enjoy. Happy cooking!

Why I Love This Recipe

  1. Comforting Warmth: This soup is the epitome of comfort food, perfect for chilly days or cozy nights in.
  2. Quick and Easy: With just a 25-minute total time, it’s a hassle-free meal that can be prepared any night of the week.
  3. Rich Flavor: The combination of creamy broth, fresh basil, and savory tortellini creates a rich and satisfying flavor profile.
  4. Customizable: This recipe allows for easy additions like vegetables or proteins, making it versatile for different tastes.

Ingredients

List of All Ingredients

To make creamy tomato basil tortellini soup, gather these items:

– 2 cups vegetable broth

– 1 can (15 oz) diced tomatoes

– 1 cup heavy cream

– 1 package (9 oz) refrigerated cheese tortellini

– 1 small onion, diced

– 2 cloves garlic, minced

– 1 teaspoon dried basil

– 1 tablespoon olive oil

– Salt and pepper to taste

– Fresh basil leaves for garnish

– Grated Parmesan cheese for serving

Ingredient Substitutions

You can swap some ingredients if needed. Use chicken broth instead of vegetable broth for a meaty flavor. For a lighter option, try half-and-half in place of heavy cream. If you don’t have tortellini, any small pasta works well. Use fresh basil instead of dried for a fresher taste. If you want it dairy-free, coconut cream can be a good choice.

Tips for Choosing Fresh Ingredients

When selecting ingredients, look for vibrant colors. Choose a can of tomatoes that is not dented. The broth should be low-sodium for better flavor control. For the onion, pick one that feels firm and heavy. Fresh garlic should be plump and not sprouting. Look for tortellini with a short shelf life for the best taste. Fresh basil should have bright green leaves and no brown spots.

Step-by-Step Instructions

Detailed Cooking Steps

1. Start by heating the olive oil in a large pot over medium heat.

2. Add the diced onion. Sauté for about 3-4 minutes until it softens.

3. Next, stir in the minced garlic and dried basil. Cook for one more minute.

4. Pour in the canned diced tomatoes along with their juice. Add the vegetable broth.

5. Stir everything together and bring the mixture to a simmer.

6. Add the heavy cream to the pot. Stir well and let it simmer for 5-7 minutes.

7. Gently add the tortellini to the pot. Cook them according to the package instructions.

8. Season the soup with salt and pepper to taste.

9. Serve the soup in bowls, garnished with fresh basil leaves and grated Parmesan cheese.

Time-Saving Tips

– Use pre-diced onions and minced garlic to cut prep time.

– Choose fresh tortellini from the store for quicker cooking.

– Make a double batch and freeze half for later.

Equipment Needed for Preparation

– Large pot for cooking the soup.

– Wooden spoon for stirring.

– Measuring cups for broth and cream.

– Ladle for serving the soup.

– Bowls for serving.

– Grater for the Parmesan cheese.

This easy recipe will have you enjoying creamy tomato basil tortellini soup in no time!

Tips & Tricks

How to Enhance Flavor

To boost the flavor of your soup, use fresh herbs. Fresh basil adds a bright taste. You can also try thyme or oregano for a twist. A splash of balsamic vinegar can add depth. I like to sprinkle in some red pepper flakes for a hint of heat.

Adjusting the Creaminess

If you want a thicker soup, add more cream. You can blend part of the soup for a smooth texture. If you prefer it lighter, cut back on the cream and use more broth. For a dairy-free option, try coconut milk. It gives a rich flavor without the cream.

Ideal Serving Suggestions

Serve your soup in deep bowls. Top each bowl with fresh basil leaves and grated Parmesan cheese. For added fun, offer crusty bread on the side. You can also pair it with a simple salad. This makes a great lunch or dinner, perfect for sharing with friends.

Pro Tips

  1. Use Fresh Basil: Fresh basil elevates the flavor of the soup significantly compared to dried basil. Add it at the end for the best aroma and taste.
  2. Customize Creaminess: For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative, while maintaining richness.
  3. Experiment with Cheese: Try adding different cheeses like mozzarella or fontina for a unique flavor profile that complements the tortellini.
  4. Chill and Store: This soup tastes even better the next day! Store leftovers in an airtight container and reheat gently on the stove.

Variations

Vegetarian Options

You can make this soup even more veggie-friendly. Swap the heavy cream with coconut milk for a dairy-free choice. Use vegetable broth instead of chicken broth. Add more vegetables like carrots, spinach, or bell peppers for added texture and flavor. These changes keep the soup rich while making it suitable for all diets.

Adding Protein

To boost protein in your soup, try adding cooked chicken or sausage. You can also use beans like cannellini or chickpeas. These additions make the soup heartier and more filling. Just add them when you simmer the soup to warm them up. You can also use tofu for a plant-based option.

Spice Level Adjustments

If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can always add more spice, but it’s hard to take it out! A splash of hot sauce can also kick things up a notch. For a milder taste, skip the spice altogether or use only a pinch.

Storage Info

How to Store Leftovers

To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal it well to keep the flavors fresh. Store the container in the fridge. This soup stays good for up to three days. Make sure to label it with a date for easy tracking.

Freezing Instructions

Want to save some for later? You can freeze this soup too! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. It keeps well in the freezer for about three months. When you’re ready to eat, just thaw it in the fridge overnight.

Reheating Tips

When it’s time to enjoy your soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid burning. It may thicken a bit, so feel free to add a splash of broth or cream. Heat it until it’s hot throughout. You can also use the microwave if you’re in a hurry. Just use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Enjoy your warm, creamy delight!

FAQs

Can I use frozen tortellini?

Yes, you can use frozen tortellini. Just add them straight to the soup. Cook them according to the package instructions, usually about 5-7 minutes. Frozen tortellini will work well in this creamy soup.

What can I substitute for heavy cream?

If you don’t have heavy cream, use whole milk or a mix of milk and sour cream. Coconut milk can also add creaminess with a hint of sweetness. Each option changes the flavor slightly, but the soup will still taste great.

How long does this soup last in the fridge?

This soup lasts about 3-4 days in the fridge. Store it in an airtight container. For the best taste, eat it within the first few days. If you see any changes in color or smell, it’s best to throw it away.

We looked at the key ingredients, cooking steps, and helpful tips to make your dish shine. You learned how to choose fresh items, save time, and enhance flavor. We explored tasty variations and effective storage methods.

Keep these insights in mind as you prepare your meal. With the right ingredients and tips, you’ll create something delicious that everyone will enjoy. Happy cookin

To make creamy tomato basil tortellini soup, gather these items: - 2 cups vegetable broth - 1 can (15 oz) diced tomatoes - 1 cup heavy cream - 1 package (9 oz) refrigerated cheese tortellini - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You can swap some ingredients if needed. Use chicken broth instead of vegetable broth for a meaty flavor. For a lighter option, try half-and-half in place of heavy cream. If you don’t have tortellini, any small pasta works well. Use fresh basil instead of dried for a fresher taste. If you want it dairy-free, coconut cream can be a good choice. When selecting ingredients, look for vibrant colors. Choose a can of tomatoes that is not dented. The broth should be low-sodium for better flavor control. For the onion, pick one that feels firm and heavy. Fresh garlic should be plump and not sprouting. Look for tortellini with a short shelf life for the best taste. Fresh basil should have bright green leaves and no brown spots. {{ingredient_image_1}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté for about 3-4 minutes until it softens. 3. Next, stir in the minced garlic and dried basil. Cook for one more minute. 4. Pour in the canned diced tomatoes along with their juice. Add the vegetable broth. 5. Stir everything together and bring the mixture to a simmer. 6. Add the heavy cream to the pot. Stir well and let it simmer for 5-7 minutes. 7. Gently add the tortellini to the pot. Cook them according to the package instructions. 8. Season the soup with salt and pepper to taste. 9. Serve the soup in bowls, garnished with fresh basil leaves and grated Parmesan cheese. - Use pre-diced onions and minced garlic to cut prep time. - Choose fresh tortellini from the store for quicker cooking. - Make a double batch and freeze half for later. - Large pot for cooking the soup. - Wooden spoon for stirring. - Measuring cups for broth and cream. - Ladle for serving the soup. - Bowls for serving. - Grater for the Parmesan cheese. This easy recipe will have you enjoying creamy tomato basil tortellini soup in no time! To boost the flavor of your soup, use fresh herbs. Fresh basil adds a bright taste. You can also try thyme or oregano for a twist. A splash of balsamic vinegar can add depth. I like to sprinkle in some red pepper flakes for a hint of heat. If you want a thicker soup, add more cream. You can blend part of the soup for a smooth texture. If you prefer it lighter, cut back on the cream and use more broth. For a dairy-free option, try coconut milk. It gives a rich flavor without the cream. Serve your soup in deep bowls. Top each bowl with fresh basil leaves and grated Parmesan cheese. For added fun, offer crusty bread on the side. You can also pair it with a simple salad. This makes a great lunch or dinner, perfect for sharing with friends. Pro Tips Use Fresh Basil: Fresh basil elevates the flavor of the soup significantly compared to dried basil. Add it at the end for the best aroma and taste. Customize Creaminess: For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative, while maintaining richness. Experiment with Cheese: Try adding different cheeses like mozzarella or fontina for a unique flavor profile that complements the tortellini. Chill and Store: This soup tastes even better the next day! Store leftovers in an airtight container and reheat gently on the stove. {{image_2}} You can make this soup even more veggie-friendly. Swap the heavy cream with coconut milk for a dairy-free choice. Use vegetable broth instead of chicken broth. Add more vegetables like carrots, spinach, or bell peppers for added texture and flavor. These changes keep the soup rich while making it suitable for all diets. To boost protein in your soup, try adding cooked chicken or sausage. You can also use beans like cannellini or chickpeas. These additions make the soup heartier and more filling. Just add them when you simmer the soup to warm them up. You can also use tofu for a plant-based option. If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can always add more spice, but it’s hard to take it out! A splash of hot sauce can also kick things up a notch. For a milder taste, skip the spice altogether or use only a pinch. To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal it well to keep the flavors fresh. Store the container in the fridge. This soup stays good for up to three days. Make sure to label it with a date for easy tracking. Want to save some for later? You can freeze this soup too! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. It keeps well in the freezer for about three months. When you’re ready to eat, just thaw it in the fridge overnight. When it’s time to enjoy your soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid burning. It may thicken a bit, so feel free to add a splash of broth or cream. Heat it until it's hot throughout. You can also use the microwave if you’re in a hurry. Just use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Enjoy your warm, creamy delight! Yes, you can use frozen tortellini. Just add them straight to the soup. Cook them according to the package instructions, usually about 5-7 minutes. Frozen tortellini will work well in this creamy soup. If you don’t have heavy cream, use whole milk or a mix of milk and sour cream. Coconut milk can also add creaminess with a hint of sweetness. Each option changes the flavor slightly, but the soup will still taste great. This soup lasts about 3-4 days in the fridge. Store it in an airtight container. For the best taste, eat it within the first few days. If you see any changes in color or smell, it’s best to throw it away. We looked at the key ingredients, cooking steps, and helpful tips to make your dish shine. You learned how to choose fresh items, save time, and enhance flavor. We explored tasty variations and effective storage methods. Keep these insights in mind as you prepare your meal. With the right ingredients and tips, you'll create something delicious that everyone will enjoy. Happy cooking!

Creamy Tomato Basil Tortellini Soup

A rich and creamy soup featuring cheese tortellini, diced tomatoes, and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 cup heavy cream
  • 1 package refrigerated cheese tortellini
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until softened.
  • Stir in the minced garlic and dried basil, cooking for an additional minute until fragrant.
  • Pour the canned diced tomatoes (with juice) into the pot, followed by the vegetable broth. Stir to combine and bring the mixture to a simmer.
  • Add the heavy cream to the pot, stirring well. Let the soup simmer for 5-7 minutes, allowing the flavors to meld together.
  • Gently add the tortellini to the pot, cooking them according to package instructions (usually around 3-5 minutes) until al dente.
  • Season the soup with salt and pepper to taste.
  • Ladle the soup into bowls and top with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Notes

Serve the soup in deep bowls with extra Parmesan on the side, and garnish with a few whole basil leaves for an inviting look.
Keyword basil, creamy, soup, tomato, tortellini

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