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Creamy Tomato Basil Tortellini Soup Flavorful Delight

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To make Creamy Tomato Basil Tortellini Soup, you need some key items. Here’s your shopping list: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 (28 oz) can of crushed tomatoes, preferably San Marzano - 4 cups vegetable broth (low-sodium recommended) - 1 teaspoon dried oregano - 1 teaspoon granulated sugar - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 (9 oz) package cheese tortellini, fresh or frozen - 1 cup fresh basil leaves, roughly chopped - Sea salt and freshly cracked black pepper to taste - Grated Parmesan cheese (or dairy-free alternative) for serving - Optional: A drizzle of balsamic glaze for extra flavor These ingredients work together to create a rich and creamy soup. Each one adds its own special taste. For variations, consider these optional ingredients: - Fresh spinach for added greens - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness These extras can change the flavor and make the soup your own. Enjoy the cooking process and feel free to experiment! {{ingredient_image_2}} 1. Heat the Olive Oil: Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Wait until it shimmers. 2. Sauté the Onion: Add 1 finely diced medium onion. Cook for about 5 minutes. Stir often until the onion is soft and clear. 3. Add Garlic: Toss in 3 minced garlic cloves. Sauté for another minute. Keep stirring to stop the garlic from burning. 4. Mix in Tomatoes and Broth: Pour in 1 (28 oz) can of crushed tomatoes and 4 cups of low-sodium vegetable broth. Use a wooden spoon to mix it well. 5. Season the Soup: Add 1 teaspoon of dried oregano and 1 teaspoon of granulated sugar. Let the soup simmer gently for about 15 minutes. Stir occasionally to prevent sticking. 6. Incorporate Cream: Reduce the heat to low. Stir in 1 cup of heavy cream until it blends in smoothly. This gives the soup its rich, creamy texture. 7. Cook the Tortellini: Add 1 (9 oz) package of cheese tortellini to the pot. Follow the package instructions, usually around 5-7 minutes, until the tortellini is tender. 8. Finish with Basil: Once the tortellini is cooked, fold in 1 cup of roughly chopped fresh basil. Season with sea salt and freshly cracked black pepper to taste. 9. Serve and Garnish: Dish the soup into bowls. Top each serving with grated Parmesan cheese and a few fresh basil leaves. For extra flavor, drizzle a bit of balsamic glaze on top. - Use Quality Ingredients: Choose San Marzano tomatoes for the best taste. Fresh basil adds a bright flavor. - Simmer to Enhance Flavor: Let the soup simmer uncovered. This deepens the flavors and makes the soup richer. - Check Tortellini: Don’t overcook the tortellini. They should be tender but not mushy. - Taste as You Go: Always taste your soup before serving. Adjust salt and pepper to make it perfect for you. To enhance the flavor and texture of your creamy tomato basil tortellini soup, follow these steps: - Use high-quality crushed tomatoes. San Marzano tomatoes give a rich taste. - Always sauté the onion until it's soft. This step releases natural sweetness. - Add fresh garlic just before the tomatoes. This keeps the garlic's flavor strong. - If using dried herbs, crush them in your hands before adding. This releases their oils. - Stir in the cream slowly to keep it from curdling in the heat. - Taste and adjust seasoning. A little salt or pepper can make a big difference. Common mistakes to avoid include: - Not sautéing the onion long enough can result in raw flavors. - Adding cream too early can cause it to separate. Always add it after simmering. - Overcooking the tortellini can lead to mushiness. Follow the package directions closely. This soup pairs well with crunchy bread or a light salad. Consider serving it with: - Garlic bread: Its crunchy texture complements the creamy soup. - Caesar salad: The crisp greens add freshness to the meal. - Grilled cheese sandwiches: A classic combo that kids love. For garnishing ideas, create visual appeal with: - Fresh basil leaves sprinkled on top. They add color and aroma. - Grated Parmesan cheese for a nice salty bite. - A drizzle of balsamic glaze, which adds a sweet tang that contrasts the soup's richness. These tips and tricks will help you make the most of your creamy tomato basil tortellini soup. Enjoy every delicious spoonful! Pro Tips Quality Ingredients: Use high-quality San Marzano tomatoes for a richer flavor in your soup. Adjust the Cream: For a lighter soup, consider using half-and-half instead of heavy cream. Fresh Herbs Matter: Always add fresh basil at the end to preserve its vibrant flavor and color. Perfect Tortellini: If using frozen tortellini, do not thaw before adding; just increase the cooking time slightly. {{image_4}} You can make this soup dairy-free and vegetarian easily. For a dairy-free option, swap heavy cream with coconut cream. This keeps the soup rich and creamy without dairy. If you want a vegetarian dish, ensure your broth is vegetable-based, which it usually is. You can also add protein to your soup. Try adding cooked beans or lentils for extra protein. They mix well with the flavors and make your meal heartier. Want to change the taste? You can add spices or herbs for a twist. A pinch of red pepper flakes adds heat. You can also try fresh thyme or rosemary for a different aroma. If you want more veggies, consider adding spinach or carrots. They not only add color but also boost nutrition. Just chop them small and add them to the pot while the soup simmers. This keeps them tender but not mushy. After enjoying your creamy tomato basil tortellini soup, let it cool. Store leftovers in an airtight container. Glass or plastic containers work well. Make sure the soup is cooled to room temperature before sealing. This step helps prevent condensation, which can affect the soup’s texture. Keep the soup in the fridge for up to three days. To freeze the soup, use freezer-safe containers. Leave some space at the top, as soup expands when frozen. You can also freeze it in portions using freezer bags. Lay the bags flat to save space. For the best quality, aim to use the frozen soup within three months. To reheat, take the soup out of the freezer and let it thaw overnight in the fridge. For quick thawing, place it in a bowl of warm water. Heat it gently on the stove over low heat. Stir often to ensure even heating. If the soup seems too thick, add a splash of vegetable broth or water for the right consistency. Enjoy it warm, topped with Parmesan cheese and fresh basil! What can I substitute for heavy cream? You can use coconut cream if you want a dairy-free option. Almond milk or cashew cream also works well. These swaps keep the soup creamy and tasty. Just remember that the flavor might change a bit. Can I make this soup in a slow cooker? Yes, you can! Start by sautéing the onion and garlic on the stove. Then, add everything else to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream and tortellini just before serving. Why is my soup too thick/thin? If your soup is too thick, add more vegetable broth or water. Stir it well. If it's too thin, let it simmer longer to thicken. You can also add more tortellini to help absorb some liquid. How to adjust seasoning to taste? Start with a pinch of salt and pepper. Taste the soup, then add more as needed. Fresh basil can brighten the flavor too. Just add a little at a time to find the right balance. This blog post walked you through the key ingredients and steps to make a delicious soup. You learned about tips to improve flavor and texture, as well as various dietary and flavor options. We covered how to store your leftovers safely and answered common questions. Now, with this knowledge, you can create soups that suit your taste and dietary needs. Enjoy cooking, experimenting, and sharing your tasty creations!

WANT TO SAVE THIS RECIPE?

Are you ready to dive into a bowl of comfort? This Creamy Tomato Basil Tortellini Soup is a tasty delight you can make in no time. With fresh basil and rich flavors, each spoonful warms your heart. Whether you need a quick meal or a crowd-pleaser, this soup ticks all the boxes. Let’s explore how to whip up this creamy goodness, from easy steps to tasty tips. Ready? Let’s get cooking!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the ultimate comfort food with its rich and creamy texture, perfect for chilly days.
  2. Quick and Easy: With a total time of only 40 minutes, this recipe is a breeze for busy weeknights.
  3. Flavorful Ingredients: The combination of fresh basil, garlic, and San Marzano tomatoes creates a delightful flavor profile.
  4. Customizable: Feel free to add your favorite vegetables or proteins to make this soup your own!

Ingredients

List of Ingredients

To make Creamy Tomato Basil Tortellini Soup, you need some key items. Here’s your shopping list:

– 2 tablespoons extra virgin olive oil

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 1 (28 oz) can of crushed tomatoes, preferably San Marzano

– 4 cups vegetable broth (low-sodium recommended)

– 1 teaspoon dried oregano

– 1 teaspoon granulated sugar

– 1 cup heavy cream (or coconut cream for a dairy-free option)

– 1 (9 oz) package cheese tortellini, fresh or frozen

– 1 cup fresh basil leaves, roughly chopped

– Sea salt and freshly cracked black pepper to taste

– Grated Parmesan cheese (or dairy-free alternative) for serving

– Optional: A drizzle of balsamic glaze for extra flavor

These ingredients work together to create a rich and creamy soup. Each one adds its own special taste.

For variations, consider these optional ingredients:

– Fresh spinach for added greens

– A pinch of red pepper flakes for heat

– A squeeze of lemon juice for brightness

These extras can change the flavor and make the soup your own. Enjoy the cooking process and feel free to experiment!

Step-by-Step Instructions

Preparation Steps

1. Heat the Olive Oil: Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Wait until it shimmers.

2. Sauté the Onion: Add 1 finely diced medium onion. Cook for about 5 minutes. Stir often until the onion is soft and clear.

3. Add Garlic: Toss in 3 minced garlic cloves. Sauté for another minute. Keep stirring to stop the garlic from burning.

4. Mix in Tomatoes and Broth: Pour in 1 (28 oz) can of crushed tomatoes and 4 cups of low-sodium vegetable broth. Use a wooden spoon to mix it well.

5. Season the Soup: Add 1 teaspoon of dried oregano and 1 teaspoon of granulated sugar. Let the soup simmer gently for about 15 minutes. Stir occasionally to prevent sticking.

6. Incorporate Cream: Reduce the heat to low. Stir in 1 cup of heavy cream until it blends in smoothly. This gives the soup its rich, creamy texture.

7. Cook the Tortellini: Add 1 (9 oz) package of cheese tortellini to the pot. Follow the package instructions, usually around 5-7 minutes, until the tortellini is tender.

8. Finish with Basil: Once the tortellini is cooked, fold in 1 cup of roughly chopped fresh basil. Season with sea salt and freshly cracked black pepper to taste.

9. Serve and Garnish: Dish the soup into bowls. Top each serving with grated Parmesan cheese and a few fresh basil leaves. For extra flavor, drizzle a bit of balsamic glaze on top.

Cooking Tips for Optimal Flavor

– Use Quality Ingredients: Choose San Marzano tomatoes for the best taste. Fresh basil adds a bright flavor.

– Simmer to Enhance Flavor: Let the soup simmer uncovered. This deepens the flavors and makes the soup richer.

– Check Tortellini: Don’t overcook the tortellini. They should be tender but not mushy.

– Taste as You Go: Always taste your soup before serving. Adjust salt and pepper to make it perfect for you.

Tips & Tricks

Cooking Tips

To enhance the flavor and texture of your creamy tomato basil tortellini soup, follow these steps:

– Use high-quality crushed tomatoes. San Marzano tomatoes give a rich taste.

– Always sauté the onion until it’s soft. This step releases natural sweetness.

– Add fresh garlic just before the tomatoes. This keeps the garlic’s flavor strong.

– If using dried herbs, crush them in your hands before adding. This releases their oils.

– Stir in the cream slowly to keep it from curdling in the heat.

– Taste and adjust seasoning. A little salt or pepper can make a big difference.

Common mistakes to avoid include:

– Not sautéing the onion long enough can result in raw flavors.

– Adding cream too early can cause it to separate. Always add it after simmering.

– Overcooking the tortellini can lead to mushiness. Follow the package directions closely.

Serving Suggestions

This soup pairs well with crunchy bread or a light salad. Consider serving it with:

– Garlic bread: Its crunchy texture complements the creamy soup.

– Caesar salad: The crisp greens add freshness to the meal.

– Grilled cheese sandwiches: A classic combo that kids love.

For garnishing ideas, create visual appeal with:

– Fresh basil leaves sprinkled on top. They add color and aroma.

– Grated Parmesan cheese for a nice salty bite.

– A drizzle of balsamic glaze, which adds a sweet tang that contrasts the soup’s richness.

These tips and tricks will help you make the most of your creamy tomato basil tortellini soup. Enjoy every delicious spoonful!

Pro Tips

  1. Quality Ingredients: Use high-quality San Marzano tomatoes for a richer flavor in your soup.
  2. Adjust the Cream: For a lighter soup, consider using half-and-half instead of heavy cream.
  3. Fresh Herbs Matter: Always add fresh basil at the end to preserve its vibrant flavor and color.
  4. Perfect Tortellini: If using frozen tortellini, do not thaw before adding; just increase the cooking time slightly.

Variations

Dietary Variations

You can make this soup dairy-free and vegetarian easily. For a dairy-free option, swap heavy cream with coconut cream. This keeps the soup rich and creamy without dairy. If you want a vegetarian dish, ensure your broth is vegetable-based, which it usually is. You can also add protein to your soup. Try adding cooked beans or lentils for extra protein. They mix well with the flavors and make your meal heartier.

Flavor Variations

Want to change the taste? You can add spices or herbs for a twist. A pinch of red pepper flakes adds heat. You can also try fresh thyme or rosemary for a different aroma. If you want more veggies, consider adding spinach or carrots. They not only add color but also boost nutrition. Just chop them small and add them to the pot while the soup simmers. This keeps them tender but not mushy.

Storage Info

Refrigeration Guidelines

After enjoying your creamy tomato basil tortellini soup, let it cool. Store leftovers in an airtight container. Glass or plastic containers work well. Make sure the soup is cooled to room temperature before sealing. This step helps prevent condensation, which can affect the soup’s texture. Keep the soup in the fridge for up to three days.

Freezing Tips

To freeze the soup, use freezer-safe containers. Leave some space at the top, as soup expands when frozen. You can also freeze it in portions using freezer bags. Lay the bags flat to save space. For the best quality, aim to use the frozen soup within three months.

To reheat, take the soup out of the freezer and let it thaw overnight in the fridge. For quick thawing, place it in a bowl of warm water. Heat it gently on the stove over low heat. Stir often to ensure even heating. If the soup seems too thick, add a splash of vegetable broth or water for the right consistency. Enjoy it warm, topped with Parmesan cheese and fresh basil!

FAQs

Common Questions

What can I substitute for heavy cream?

You can use coconut cream if you want a dairy-free option. Almond milk or cashew cream also works well. These swaps keep the soup creamy and tasty. Just remember that the flavor might change a bit.

Can I make this soup in a slow cooker?

Yes, you can! Start by sautéing the onion and garlic on the stove. Then, add everything else to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream and tortellini just before serving.

Troubleshooting

Why is my soup too thick/thin?

If your soup is too thick, add more vegetable broth or water. Stir it well. If it’s too thin, let it simmer longer to thicken. You can also add more tortellini to help absorb some liquid.

How to adjust seasoning to taste?

Start with a pinch of salt and pepper. Taste the soup, then add more as needed. Fresh basil can brighten the flavor too. Just add a little at a time to find the right balance.

This blog post walked you through the key ingredients and steps to make a delicious soup. You learned about tips to improve flavor and texture, as well as various dietary and flavor options. We covered how to store your leftovers safely and answered common questions. Now, with this knowledge, you can create soups that suit your taste and dietary needs. Enjoy cooking, experimenting, and sharing your tasty creation

To make Creamy Tomato Basil Tortellini Soup, you need some key items. Here’s your shopping list: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 (28 oz) can of crushed tomatoes, preferably San Marzano - 4 cups vegetable broth (low-sodium recommended) - 1 teaspoon dried oregano - 1 teaspoon granulated sugar - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 (9 oz) package cheese tortellini, fresh or frozen - 1 cup fresh basil leaves, roughly chopped - Sea salt and freshly cracked black pepper to taste - Grated Parmesan cheese (or dairy-free alternative) for serving - Optional: A drizzle of balsamic glaze for extra flavor These ingredients work together to create a rich and creamy soup. Each one adds its own special taste. For variations, consider these optional ingredients: - Fresh spinach for added greens - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness These extras can change the flavor and make the soup your own. Enjoy the cooking process and feel free to experiment! {{ingredient_image_2}} 1. Heat the Olive Oil: Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Wait until it shimmers. 2. Sauté the Onion: Add 1 finely diced medium onion. Cook for about 5 minutes. Stir often until the onion is soft and clear. 3. Add Garlic: Toss in 3 minced garlic cloves. Sauté for another minute. Keep stirring to stop the garlic from burning. 4. Mix in Tomatoes and Broth: Pour in 1 (28 oz) can of crushed tomatoes and 4 cups of low-sodium vegetable broth. Use a wooden spoon to mix it well. 5. Season the Soup: Add 1 teaspoon of dried oregano and 1 teaspoon of granulated sugar. Let the soup simmer gently for about 15 minutes. Stir occasionally to prevent sticking. 6. Incorporate Cream: Reduce the heat to low. Stir in 1 cup of heavy cream until it blends in smoothly. This gives the soup its rich, creamy texture. 7. Cook the Tortellini: Add 1 (9 oz) package of cheese tortellini to the pot. Follow the package instructions, usually around 5-7 minutes, until the tortellini is tender. 8. Finish with Basil: Once the tortellini is cooked, fold in 1 cup of roughly chopped fresh basil. Season with sea salt and freshly cracked black pepper to taste. 9. Serve and Garnish: Dish the soup into bowls. Top each serving with grated Parmesan cheese and a few fresh basil leaves. For extra flavor, drizzle a bit of balsamic glaze on top. - Use Quality Ingredients: Choose San Marzano tomatoes for the best taste. Fresh basil adds a bright flavor. - Simmer to Enhance Flavor: Let the soup simmer uncovered. This deepens the flavors and makes the soup richer. - Check Tortellini: Don’t overcook the tortellini. They should be tender but not mushy. - Taste as You Go: Always taste your soup before serving. Adjust salt and pepper to make it perfect for you. To enhance the flavor and texture of your creamy tomato basil tortellini soup, follow these steps: - Use high-quality crushed tomatoes. San Marzano tomatoes give a rich taste. - Always sauté the onion until it's soft. This step releases natural sweetness. - Add fresh garlic just before the tomatoes. This keeps the garlic's flavor strong. - If using dried herbs, crush them in your hands before adding. This releases their oils. - Stir in the cream slowly to keep it from curdling in the heat. - Taste and adjust seasoning. A little salt or pepper can make a big difference. Common mistakes to avoid include: - Not sautéing the onion long enough can result in raw flavors. - Adding cream too early can cause it to separate. Always add it after simmering. - Overcooking the tortellini can lead to mushiness. Follow the package directions closely. This soup pairs well with crunchy bread or a light salad. Consider serving it with: - Garlic bread: Its crunchy texture complements the creamy soup. - Caesar salad: The crisp greens add freshness to the meal. - Grilled cheese sandwiches: A classic combo that kids love. For garnishing ideas, create visual appeal with: - Fresh basil leaves sprinkled on top. They add color and aroma. - Grated Parmesan cheese for a nice salty bite. - A drizzle of balsamic glaze, which adds a sweet tang that contrasts the soup's richness. These tips and tricks will help you make the most of your creamy tomato basil tortellini soup. Enjoy every delicious spoonful! Pro Tips Quality Ingredients: Use high-quality San Marzano tomatoes for a richer flavor in your soup. Adjust the Cream: For a lighter soup, consider using half-and-half instead of heavy cream. Fresh Herbs Matter: Always add fresh basil at the end to preserve its vibrant flavor and color. Perfect Tortellini: If using frozen tortellini, do not thaw before adding; just increase the cooking time slightly. {{image_4}} You can make this soup dairy-free and vegetarian easily. For a dairy-free option, swap heavy cream with coconut cream. This keeps the soup rich and creamy without dairy. If you want a vegetarian dish, ensure your broth is vegetable-based, which it usually is. You can also add protein to your soup. Try adding cooked beans or lentils for extra protein. They mix well with the flavors and make your meal heartier. Want to change the taste? You can add spices or herbs for a twist. A pinch of red pepper flakes adds heat. You can also try fresh thyme or rosemary for a different aroma. If you want more veggies, consider adding spinach or carrots. They not only add color but also boost nutrition. Just chop them small and add them to the pot while the soup simmers. This keeps them tender but not mushy. After enjoying your creamy tomato basil tortellini soup, let it cool. Store leftovers in an airtight container. Glass or plastic containers work well. Make sure the soup is cooled to room temperature before sealing. This step helps prevent condensation, which can affect the soup’s texture. Keep the soup in the fridge for up to three days. To freeze the soup, use freezer-safe containers. Leave some space at the top, as soup expands when frozen. You can also freeze it in portions using freezer bags. Lay the bags flat to save space. For the best quality, aim to use the frozen soup within three months. To reheat, take the soup out of the freezer and let it thaw overnight in the fridge. For quick thawing, place it in a bowl of warm water. Heat it gently on the stove over low heat. Stir often to ensure even heating. If the soup seems too thick, add a splash of vegetable broth or water for the right consistency. Enjoy it warm, topped with Parmesan cheese and fresh basil! What can I substitute for heavy cream? You can use coconut cream if you want a dairy-free option. Almond milk or cashew cream also works well. These swaps keep the soup creamy and tasty. Just remember that the flavor might change a bit. Can I make this soup in a slow cooker? Yes, you can! Start by sautéing the onion and garlic on the stove. Then, add everything else to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream and tortellini just before serving. Why is my soup too thick/thin? If your soup is too thick, add more vegetable broth or water. Stir it well. If it's too thin, let it simmer longer to thicken. You can also add more tortellini to help absorb some liquid. How to adjust seasoning to taste? Start with a pinch of salt and pepper. Taste the soup, then add more as needed. Fresh basil can brighten the flavor too. Just add a little at a time to find the right balance. This blog post walked you through the key ingredients and steps to make a delicious soup. You learned about tips to improve flavor and texture, as well as various dietary and flavor options. We covered how to store your leftovers safely and answered common questions. Now, with this knowledge, you can create soups that suit your taste and dietary needs. Enjoy cooking, experimenting, and sharing your tasty creations!

Creamy Tomato Basil Tortellini Soup

A rich and creamy soup featuring tortellini, tomatoes, and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz can of crushed tomatoes, preferably San Marzano
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 9 oz package cheese tortellini, fresh or frozen
  • 1 cup fresh basil leaves, roughly chopped
  • to taste sea salt and freshly cracked black pepper
  • for serving grated Parmesan cheese (or dairy-free alternative)
  • optional a drizzle of balsamic glaze for extra flavor

Instructions
 

  • In a large pot or Dutch oven, bring the olive oil to heat over medium temperature until shimmering. Add the diced onion and sauté for about 5 minutes, stirring occasionally until the onion becomes translucent and softens.
  • Toss in the minced garlic and sauté for another minute, stirring frequently to prevent the garlic from burning and developing a bitter taste.
  • Carefully pour in the crushed tomatoes along with the vegetable broth, using a wooden spoon to stir until well blended.
  • Sprinkle in the dried oregano and sugar, then allow the soup to come to a gentle simmer. Let it cook uncovered for approximately 15 minutes, stirring occasionally to prevent sticking, which will deepen the flavors.
  • After the 15-minute simmer, reduce the heat to low and gracefully stir in the heavy cream until fully incorporated, creating a rich and creamy base for your soup.
  • Add the cheese tortellini to the pot, following the cooking time indicated on the package (typically around 5-7 minutes), until the tortellini are tender and cooked through.
  • Once the tortellini are finished, gently fold in the freshly chopped basil and adjust the seasoning with sea salt and freshly cracked black pepper to elevate the flavors.
  • Serve the soup steaming hot in bowls, and garnish each serving with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves. For an extra touch, consider drizzling a bit of balsamic glaze on top for a tangy contrast.

Notes

For a dairy-free option, use coconut cream and a dairy-free Parmesan alternative.
Keyword basil, creamy, soup, tomato, tortellini

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