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- Extra virgin olive oil - Yellow onion - Garlic - Crushed tomatoes - Vegetable broth - Dried oregano - Granulated sugar - Sea salt and black pepper - Cheese tortellini - Heavy cream or coconut cream - Fresh basil - Grated Parmesan cheese Every ingredient plays a key role in creating the perfect creamy tomato basil tortellini soup. Let’s break down why each one matters. - Extra virgin olive oil: This oil adds a rich flavor and helps to sauté the onions and garlic. - Yellow onion: Diced onion brings sweetness to the soup. It forms the base of our flavor. - Garlic: Minced garlic adds a strong aroma. It boosts the soup's overall taste. - Crushed tomatoes: Using high-quality crushed tomatoes gives depth. I recommend San Marzano for the best flavor. - Vegetable broth: Low-sodium broth keeps the soup light. It allows the other flavors to shine. - Dried oregano: This herb adds a warm, earthy taste. It complements the tomatoes well. - Granulated sugar: A small amount of sugar balances the acidity from the tomatoes. It makes the soup taste fuller. - Sea salt and black pepper: These seasonings enhance all the flavors. Always taste and adjust to your liking. - Cheese tortellini: This pasta adds a delightful texture. It makes the soup hearty and satisfying. - Heavy cream or coconut cream: Cream adds richness. Coconut cream gives a lighter, dairy-free option. - Fresh basil: Chopped or torn basil brings freshness. It brightens the soup and adds aroma. - Grated Parmesan cheese: This cheese serves as a garnish. It adds a savory finish that many love. By using these ingredients, you create a flavorful bowl of soup that brings warmth and comfort to any meal. Each one plays its part in making this dish truly special. {{ingredient_image_2}} Heating the olive oil First, grab a large pot. Pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat until it shimmers. This oil adds flavor to your soup. Sautéing onion and garlic Next, add a diced medium yellow onion. Stir it for about 5 minutes until it becomes soft and slightly golden. Then, add 3 minced garlic cloves. Cook for another minute or two until it smells amazing. Be careful not to burn the garlic. Combining crushed tomatoes and broth Now, pour in one 28-ounce can of crushed tomatoes and 4 cups of low-sodium vegetable broth. Mix in 1 teaspoon of dried oregano and 1 teaspoon of granulated sugar. This sugar helps balance the acidity. Add a pinch of sea salt and black pepper. Bring it to a gentle simmer for 5 to 10 minutes. This allows all the flavors to mix well. Introducing tortellini to the soup Once your soup simmers, it's time to add the fun part. Toss in 2 cups of cheese tortellini. If you use frozen tortellini, check the package for cooking time. Usually, it takes about 3 to 5 minutes until it’s tender and warm. Simmering for tender results Keep stirring gently. Let the tortellini cook, ensuring it gets tender but not mushy. This step brings the heartiness to your soup. Adding heavy cream Turn the heat down low. Slowly pour in 1 cup of heavy cream or coconut cream. Stir well until it’s all mixed. Be careful not to let it boil. Boiling can make the cream curdle. Folding in fresh basil Once combined, take the pot off the heat. Fold in 1 cup of fresh basil leaves. This adds a fresh, vibrant flavor. Taste your soup and adjust the seasoning with more salt or pepper if needed. Adjusting seasoning Remember, the flavors will deepen as the soup sits. So adjust it to your liking. Now, your creamy tomato basil tortellini soup is ready to serve! Choosing the right tomatoes is key. I love using San Marzano tomatoes. They have a rich taste that makes the soup shine. You can find them in most stores. Look for cans labeled "San Marzano" to get the best flavor. Balancing acidity with sugar is important too. Tomatoes can be tangy, and a little sugar helps. Use one teaspoon of granulated sugar to smooth out the taste. This small step can change your soup from good to great. When it comes to cream, you have choices. Heavy cream adds richness and a smooth texture. If you want a lighter option, go for coconut cream. It gives a nice flavor and is great for dairy-free diets. Dairy-free considerations are simple. Use coconut cream instead of heavy cream. This option keeps the soup creamy without dairy. You won't miss a thing! Presentation tips make a difference. Ladle the soup into deep bowls. Top with fresh basil for color. A drizzle of high-quality olive oil adds a lovely finish. This small touch makes your dish look fancy. Suggested pairings with bread complete the meal. Try serving with crusty artisan bread or warm breadsticks. Dipping them in the soup is a treat! Enjoy every creamy, flavorful spoonful. Pro Tips Use Fresh Basil: Fresh basil adds a bright and aromatic flavor to the soup. If possible, use it right before serving to retain its vibrant taste and color. Choosing the Right Tomatoes: Opt for San Marzano tomatoes for a rich, sweet flavor. Their quality can significantly enhance the overall taste of your soup. Control the Heat: When adding the cream, keep the heat low to prevent curdling. High temperatures can cause dairy to separate and ruin the creamy consistency. Balancing Acidity: Adding a teaspoon of sugar helps to balance the acidity of the tomatoes. Taste the soup before serving and adjust the seasoning as needed for the best flavor. {{image_4}} You can switch up your pasta for a twist. Try using shells or penne. You can also add protein. Cooked chicken or shrimp gives it a hearty boost. Just add them when the tortellini cooks. This makes the soup filling and adds great flavor. Want some heat? Add diced jalapeños or crushed red pepper. This gives your soup a spicy kick! You can also play with herbs. Instead of basil, try thyme or parsley for different tastes. Each herb brings a new note to your bowl. For a vegan version, use coconut cream instead of heavy cream. This keeps it creamy without dairy. You can also add vegetables like spinach or mushrooms for extra nutrients. These swaps make the soup just as tasty while being plant-based. Enjoy it guilt-free! After enjoying a bowl of creamy tomato basil tortellini soup, you may have some left. To store it, first let the soup cool down to room temperature. Then, pour it into an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for up to 3 days. Be sure to label your container with the date. This way, you’ll know when to eat it. 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. Make sure to leave some space for the soup to expand as it freezes. It can last up to 3 months in the freezer. When you’re ready to eat, you can thaw it overnight in the fridge. For quick thawing, place the bag in cold water for about an hour. When reheating, be careful not to boil the soup. Boiling can cause the cream to separate. Instead, use a pot on low heat and stir often. You can also use the microwave. Heat in short intervals, stirring in between. If the soup seems too thick, add a splash of broth or water to thin it out. This will keep your soup creamy and delicious! Making creamy tomato basil tortellini soup takes about 40 minutes. You spend 10 minutes on prep and about 30 minutes cooking. This soup is quick to make, perfect for a busy weeknight. Yes, you can use canned tortellini or other pasta. Canned tortellini is a great way to save time. You can also try other small pasta shapes like shells or elbows. Just remember to adjust the cooking time as needed. You can! This soup keeps well in the fridge for three to four days. To prep ahead, cook the soup without adding the cream or basil. Store it in an airtight container. When you're ready to eat, heat it up and add the cream and basil. This keeps the flavors fresh and bright. This creamy tomato basil tortellini soup is easy and full of flavor. We covered all the key ingredients, from fresh basil to rich cheese tortellini. The cooking steps are simple, ensuring you perfect every bite. Remember to play with flavors and try variations to suit your taste. Don’t forget about clever storage for your leftovers. Enjoy this warm dish any time! Your taste buds will thank you for making it.

Creamy Tomato Basil Tortellini Soup

A rich and creamy soup featuring cheese tortellini, fresh basil, and a blend of tomatoes and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes, preferably San Marzano
  • 4 cups vegetable broth, low-sodium
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • to taste sea salt and freshly ground black pepper
  • 2 cups cheese tortellini
  • 1 cup heavy cream or coconut cream
  • 1 cup fresh basil leaves, chopped or torn
  • optional grated Parmesan cheese for serving

Instructions
 

  • In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté, stirring occasionally, until it turns translucent and slightly golden, about 5 minutes.
  • Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly until fragrant and just starting to brown, being careful not to burn it.
  • Pour in the crushed tomatoes along with the vegetable broth. Stir in the dried oregano, sugar, and a generous pinch of sea salt and freshly ground black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5-10 minutes.
  • Once the soup has begun to simmer, introduce the cheese tortellini into the pot. Cook according to the package instructions, typically around 3-5 minutes, until the pasta is tender and heated through.
  • Reduce the heat to low and slowly stir in the heavy cream (or coconut cream), mixing until fully combined. Allow the soup to warm gently—ensuring it does not reach a boil to prevent the cream from curdling.
  • Remove the pot from heat and fold in the fresh basil leaves. Taste and adjust seasoning with more sea salt and pepper if needed, keeping in mind the flavors will deepen as it sits.
  • Serve the soup piping hot, garnishing each bowl with a sprinkle of grated Parmesan cheese, if desired, for added richness.

Notes

Ladle the soup into deep bowls and top with fresh basil and a drizzle of olive oil. Serve with crusty bread.
Keyword basil, creamy, soup, tomato, tortellini