Creamy Tomato Basil Tortellini Soup

$To make this soup, you need a few key ingredients. Here’s what you should gather: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cans (14.5 oz each) diced tomatoes, undrained - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 cups cheese tortellini (fresh or frozen) - Salt and pepper to taste - Parmesan cheese for garnish (optional) - Fresh basil leaves for garnish These ingredients form the base of your creamy tomato basil tortellini soup. The combination of tomatoes, broth, and cream creates a rich and tasty dish. You can enhance your soup with some fun garnishes or add-ins. Here are a few ideas: - Croutons for a crunchy texture - Extra fresh basil leaves for a burst of flavor - A dash of red pepper flakes for heat - A swirl of pesto for a unique twist - Spinach or kale for added nutrition These extras can elevate your soup and make it even more enjoyable. If you lack some ingredients, don't worry! Here are some useful swaps: - Use chicken broth instead of vegetable broth for more flavor. - Try canned crushed tomatoes if you prefer a smoother soup. - Substitute tortellini with any small pasta, like shells or elbows. - Use almond milk or cashew cream if you want a lighter soup. These options keep the soup delicious while making it easier for you to cook! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot. Use medium heat. Add 1 diced onion and cook it until it becomes clear. This should take about 5 minutes. Next, stir in 3 minced garlic cloves and cook for 1 more minute. You will smell the garlic now! Then, add 2 cans of diced tomatoes. Keep the juice in the cans. Pour in 4 cups of vegetable broth. Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Mix everything well. Bring the soup to a boil and then lower the heat. Let it simmer for 10 minutes to blend the flavors. To make your soup creamy, you need to blend it. Use an immersion blender for this. Blend until smooth. If you don’t have one, you can use a regular blender. Just be careful! Hot soup can splatter. Blend it in small batches, and leave room in the lid for steam to escape. After blending, stir in 1 cup of heavy cream. You can use coconut cream for a dairy-free option. Bring the soup back to a gentle simmer. Now it’s time for the tortellini! Add 2 cups of cheese tortellini to your soup. Follow the package instructions for cooking time. Usually, this takes about 3 to 5 minutes. Keep an eye on them; you want them tender but not mushy. Once they are cooked, season the soup with salt and pepper to taste. Your soup is almost ready to serve! To boost the flavor of your creamy tomato basil tortellini soup, use fresh herbs. Fresh basil adds a bright taste. You can also stir in a splash of balsamic vinegar. This adds depth and tang. Consider adding a pinch of red pepper flakes for heat. It gives the soup a nice kick. A sprinkle of sugar can balance the acidity of tomatoes. Use good-quality canned tomatoes for the best taste. Look for brands that use fresh, ripe tomatoes. To make your soup creamy, use heavy cream or coconut cream. Both give a rich texture. If you want a lighter soup, blend in some Greek yogurt after cooking. This keeps it creamy but adds protein. Blend the soup until smooth for a velvety feel. An immersion blender works great. If you use a regular blender, be careful with hot soup. Always let it cool slightly before blending. One common mistake is not sautéing the onion and garlic enough. This step adds a lot of flavor. Avoid using low-quality broth; it can dull the taste. Make sure to season your soup well. A bit of salt can really make the flavors pop. Don’t skip the simmering step; it melds the flavors beautifully. Finally, avoid overcooking the tortellini. They should be tender but not mushy. Follow the package instructions closely for best results. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality tomatoes can elevate the flavor of your soup significantly. Always opt for the best ingredients you can find for the tastiest results. Adjust the Cream: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute it with a plant-based option like coconut cream for a dairy-free alternative. Perfect Tortellini: For perfectly cooked tortellini, add them to the soup just a few minutes before serving. This ensures they remain tender without becoming mushy. Garnish Wisely: A sprinkle of freshly grated Parmesan and a few whole basil leaves not only adds flavor but also enhances the visual appeal of your soup. {{image_2}} If you want a dairy-free soup, use coconut cream. It adds a rich taste and smooth texture. To make this swap, replace the heavy cream with one cup of coconut cream. This change keeps your soup creamy without dairy. Coconut cream pairs well with the tomatoes and basil. You still get that luscious feeling when you enjoy your bowl. Adding vegetables boosts the nutrition of your soup. You can toss in spinach, kale, or carrots. Each of these veggies adds fiber and vitamins. For example, add a cup of fresh spinach just before serving. It wilts quickly, adding color and health. If you like carrots, chop them small and sauté with the onions. This method brings sweetness and a nice crunch. If you want more protein, add chicken or sausage. Cook diced chicken in the pot after the onions. Let it brown before adding other ingredients. For sausage, slice it and add it after the garlic. Both options give the soup more heartiness. You can use cooked rotisserie chicken for a quick meal. Just shred it and mix it in before serving. To keep your creamy tomato basil tortellini soup fresh, let it cool first. Use airtight containers for storage. You can keep it in the fridge for up to three days. Label the containers with the date for easy tracking. If you want to freeze the soup, portion it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. When reheating, do it slowly on low heat. Stir often to prevent sticking. If the soup thickens too much, add a splash of vegetable broth or water. This step keeps the soup creamy and delicious. Enjoy it warm with fresh basil on top! Yes, you can make this soup ahead of time. Cook the soup and let it cool. Store it in an airtight container in the fridge. It tastes even better the next day as the flavors meld. Just reheat it gently on the stove. Add more broth or cream if it seems too thick. You can use other pasta types if you like. Try mini shells, penne, or even spinach or mushroom tortellini. If you want a lighter option, go for zucchini noodles or cauliflower rice. These swaps will change the dish but still taste great. This soup stays fresh for about 3 to 4 days in the fridge. Make sure to store it in a sealed container. If you notice any change in smell or texture, it's best to toss it. Enjoy your creamy tomato basil tortellini soup while it's still delicious! This blog post covered everything you need for creamy tomato basil tortellini soup. You learned about essential ingredients, useful tips, and expert cooking tricks. We also discussed tasty variations, storage methods, and common questions. In the end, this soup is easy to make and truly comforting. With the right steps, you can enjoy a delicious meal anytime. Dive into your kitchen, get cooking, and savor every spoonful!$

Creamy Tomato Basil Tortellini Soup

A delicious and creamy soup featuring tortellini, tomatoes, and fresh basil.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes, undrained
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup heavy cream
2 cups cheese tortellini
to taste salt and pepper
optional Parmesan cheese for garnish
to taste fresh basil leaves for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes (with their juice), vegetable broth, dried oregano, and dried basil. Stir well to combine, then bring the soup to a boil.
Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
After simmering, carefully blend the soup with an immersion blender until smooth. Alternatively, you can blend in batches using a regular blender (be cautious of hot splatter).
Stir in the heavy cream and bring the soup back to a gentle simmer.
Add the tortellini to the pot and cook according to the package instructions (usually about 3-5 minutes) until they are tender.
Season the soup with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese (if using) and fresh basil leaves on top.

Notes

Ladle the soup into bowls and top with a sprinkle of Parmesan and a few whole basil leaves for a fresh touch. Serve with crusty bread for dipping!

Keyword basil, creamy, soup, tomato, tortellini