Creamy Tomato Tortellini Soup

$To make this tasty soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 package (9 oz) cheese tortellini (fresh or frozen) - 1 cup heavy cream (or coconut cream for a dairy-free option) - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving (optional) You can swap some ingredients if needed. Here are a few ideas: - Use chicken broth instead of vegetable broth for more depth. - Replace heavy cream with coconut cream for a lighter option. - If you don’t have cheese tortellini, use any pasta you like. - Fresh herbs can replace dried herbs for a brighter taste. You will need a few basic tools to cook this soup: - A large pot for cooking the soup - A wooden spoon or spatula for stirring - A knife and cutting board for chopping - Measuring spoons for accuracy - A ladle for serving the soup These tools make cooking easy and fun! Enjoy your time in the kitchen. {{ingredient_image_1}} To make creamy tomato tortellini soup, start by gathering your ingredients. You will need olive oil, onion, garlic, crushed tomatoes, vegetable broth, dried herbs, sugar, salt, pepper, cheese tortellini, heavy cream, and fresh basil. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 finely chopped onion and sauté for about 5 minutes until soft. 3. Next, stir in 3 minced garlic cloves and cook for 1-2 minutes until fragrant. 4. Pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. 5. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. Season with salt and pepper. 6. Stir the mixture and bring it to a simmer. Let it cook for about 10 minutes to blend the flavors. 7. Now, add 1 package of cheese tortellini. Cook according to the package, usually about 3-5 minutes, until they float. 8. Once the tortellini are cooked, stir in 1 cup of heavy cream. Heat through for another 2-3 minutes. 9. Serve hot, garnished with fresh basil and grated Parmesan cheese if you like. - Use fresh tortellini for a better texture. Frozen tortellini works too but may take slightly longer to cook. - Make sure the soup is at a gentle simmer before adding the tortellini. This helps them cook evenly. - Stir the tortellini gently to avoid breaking them. They are delicate! - Don’t skip the simmering step. This helps the flavors combine well. - Avoid overcooking the tortellini. They should be tender but not mushy. - Be careful with seasoning. Taste as you go to find the perfect balance. To boost the flavor in your creamy tomato tortellini soup, try adding fresh herbs. A handful of fresh basil at the end gives a bright taste. You can also drizzle a bit of balsamic glaze before serving. It adds a nice tang and depth. If you want more heat, add a pinch of red pepper flakes while cooking. This can make your soup exciting and vibrant. If your soup is too thick, add a little vegetable broth or water. This will help thin it out without losing flavor. If it's too sour, a touch of sugar can balance it. Stir it in and taste again. If the soup lacks salt, sprinkle some in, but do it slowly. Taste as you go to find the right balance. Store any leftover soup in an airtight container. It will stay fresh in the fridge for up to three days. When you’re ready to eat, reheat it on the stove over low heat. Stir often to make sure it warms evenly. If the soup thickens in the fridge, add a splash of broth while reheating. This will bring back its creamy texture. Pro Tips Use Fresh Herbs: Fresh basil added at the end enhances the flavor and freshness of the soup. Adjust Creaminess: For a lighter soup, use less cream or substitute with a plant-based alternative like coconut cream. Enhance Flavor: Adding a splash of balsamic vinegar can deepen the flavor profile of the soup. Store Properly: If you have leftovers, store the soup and tortellini separately to prevent the pasta from becoming mushy. {{image_2}} You can easily make this soup dairy-free. Just swap the heavy cream for coconut cream. It gives a rich taste without dairy. You can also use vegan tortellini. Check your local store for options. This way, everyone can enjoy the soup, no matter their diet. Add more veggies to boost nutrition. Chopped spinach or kale works great. You can stir them in just before serving. Try diced carrots or zucchini for extra crunch. They add color and flavor. You can sneak in those healthy greens without anyone noticing! Feel free to play with herbs and spices. Fresh basil is a must, but try thyme or parsley too. A pinch of red pepper flakes adds a nice kick. If you love warmth, add some smoked paprika. Experimenting with flavors keeps the soup exciting. Each bowl can taste a little different! Creamy Tomato Tortellini Soup pairs well with many sides. Here are my favorites: - Garlic Bread: This crunchy bread is perfect for dipping. The garlic flavor adds a nice touch. - Side Salad: A simple green salad with light dressing balances the creamy soup. - Cheese Toast: Toast with melted cheese gives a savory bite. It’s easy and tasty. How you serve your soup matters. Here are some fun ideas: - Basil Garnish: Place fresh basil leaves on top for color and fresh flavor. - Parmesan Sprinkle: Add grated Parmesan for a touch of elegance. It looks great and tastes amazing. - Soup Bowls: Use colorful bowls to make your dish pop. It makes the meal more inviting. Think about what to serve with your soup. Here are some great options: - Roasted Vegetables: They add a healthy crunch. Try carrots, broccoli, or bell peppers. - Pasta Salad: This adds a different texture and flavor. Choose a light vinaigrette for a fresh taste. - Bruschetta: Topped with tomatoes and herbs, it makes a nice appetizer. It’s fresh and flavorful. These pairings and presentation ideas will make your meal stand out. Enjoy your cooking! Yes, you can make this soup in advance. Just follow the recipe until you add the tortellini. Cook the tortellini fresh right before serving. This keeps the pasta from becoming mushy. You can store the soup base in the fridge for up to three days. When ready to serve, heat the soup and add the tortellini. To store leftovers, let the soup cool first. Transfer it to an airtight container. It will stay fresh in your fridge for about three days. If you want to keep it longer, consider freezing it. Just remember to leave out the tortellini. Add it in when you reheat the soup. Yes, you can freeze Creamy Tomato Tortellini Soup. Store the soup in a freezer-safe container. It keeps well for up to three months. Just like with leftovers, do not add the tortellini before freezing. When you want to enjoy it, defrost and then cook the tortellini in the soup. This way, you will have a tasty meal ready in no time! This blog post covered everything you need for Creamy Tomato Tortellini Soup. We discussed the key ingredients and easy substitutes. You learned the essential tools for cooking and followed a simple step-by-step guide. Don’t forget the helpful tips to boost flavor and avoid mistakes. You saw various ways to customize your soup and how to serve it creatively. Now, you can make this dish your own while impressing family and friends. Happy cooking!$

Creamy Tomato Tortellini Soup

A delicious and comforting soup made with cheese tortellini, crushed tomatoes, and heavy cream.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
9 oz cheese tortellini (fresh or frozen)
1 cup heavy cream (or coconut cream for a dairy-free option)
for garnish fresh basil leaves
for serving grated Parmesan cheese (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth, then add the dried basil, dried oregano, sugar, and season with salt and pepper. Stir everything to combine and bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Add the cheese tortellini to the pot, cooking according to package instructions, usually around 3-5 minutes until they float and are tender.
Once the tortellini is cooked, stir in the heavy cream and let the soup heat through for an additional 2-3 minutes. Adjust seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.

Keyword creamy, soup, tomato, tortellini