Creamy Tomato Basil Tortellini Soup

$- 1 medium onion, chopped - 3 cloves garlic, minced - 1 package (9 oz) refrigerated cheese tortellini - 1 cup fresh basil leaves, plus extra for garnishing - 1 cup heavy cream (or coconut cream for a lighter option) - 2 tablespoons olive oil - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - Grated Parmesan cheese for serving You can swap the heavy cream with coconut cream for a lighter dish. Use fresh herbs if available. Dried oregano also works well if you do not have fresh options. For a vegan version, skip the cheese tortellini and use a plant-based cream. If you like a kick, add red pepper flakes. You can use any pasta shape if tortellini is not on hand. {{ingredient_image_1}} - Start by gathering all your ingredients. - Chop one medium onion finely. - Mince three cloves of garlic. - Measure out your crushed tomatoes and vegetable broth. - Have your dried oregano, sugar, salt, and pepper ready. - Get your cheese tortellini, heavy cream, and fresh basil leaves. 1. Heat two tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about five minutes. Wait until it turns translucent. 3. Toss in the minced garlic and sauté for one more minute. The aroma will be lovely! 4. Pour in the can of crushed tomatoes and four cups of vegetable broth. Stir to mix well. 5. Sprinkle in one teaspoon of dried oregano and one teaspoon of sugar. Season with salt and pepper. 6. Let the soup simmer gently for a few minutes. 7. Add the package of refrigerated cheese tortellini. Cook according to the package, about three to five minutes. Watch them float! 8. Lower the heat, then stir in one cup of heavy cream. If you want a lighter soup, use coconut cream. 9. Toss in one cup of fresh basil leaves. Heat until everything is warm, but do not boil. - Taste your soup and adjust the seasoning if needed. - Remove the pot from heat. - Serve hot, garnished with extra basil leaves and a sprinkle of grated Parmesan cheese. Enjoy the creamy delight! To make your soup creamy, use heavy cream. This adds rich flavor and texture. If you want a lighter option, use coconut cream instead. Stir in the cream just before serving. This keeps it smooth and prevents curdling. Always heat the soup gently after adding the cream. Add dried oregano for a warm, earthy taste. You can also sprinkle in a bit of sugar to balance the acidity of the tomatoes. For a zesty kick, try a pinch of red pepper flakes. Fresh basil is key, so don’t skip it! Use extra basil leaves as a garnish for a fresh finish. Grated Parmesan cheese adds a salty, nutty flavor. Make this soup in advance for an easy meal. Store it in an airtight container in the fridge. This soup tastes even better the next day! You can freeze it too. Use freezer-safe containers and leave space for expansion. Thaw in the fridge overnight before reheating. Heat gently on the stove to keep it creamy. Pro Tips Use Fresh Basil: Fresh basil adds a vibrant flavor to the soup. Add it at the end of cooking to maintain its aroma and color. Adjust Creaminess: For a lighter soup, substitute heavy cream with coconut cream or use less cream for a healthier option without losing flavor. Perfect Tortellini Texture: Keep an eye on the tortellini while cooking; it’s done when it floats to the top. Overcooking can make them mushy. Customize with Veggies: Add your favorite vegetables like spinach, zucchini, or bell peppers to enhance the nutrition and flavor of the soup. {{image_2}} You can easily make this soup vegan. Simply swap the heavy cream with coconut cream. This gives you a rich texture without dairy. Use vegetable broth to keep it plant-based. Make sure your tortellini is dairy-free, too. Many brands offer tasty vegan options. Want to make it heartier? Add proteins like cooked chicken, sausage, or beans. Shredded chicken works well with the tomato flavor. If you want a meatless option, try chickpeas. They add protein and texture. Simply stir in your choice when you add the tortellini. Feel free to mix in your favorite vegetables. Spinach or kale adds color and nutrients. Carrots or zucchini can give a nice crunch. Just chop them small and add them early when cooking the onions. This way, they soften and blend well into the soup. You will want to store any leftover soup in an airtight container. This keeps the flavors fresh and prevents spills. Let the soup cool to room temperature before sealing it. This step helps avoid condensation inside the container. Store the soup in the fridge for up to 3 days. Make sure to label the container with the date. When you are ready to eat, just reheat it on the stove or in the microwave. Stir often to heat it evenly. To freeze the soup, place it in freezer-safe containers. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When you want to enjoy it, thaw it in the fridge overnight. Reheat it slowly on low heat to keep the creamy texture. Yes, you can use frozen tortellini in this soup. Just add the frozen tortellini directly to the pot while cooking. They will take a bit longer to cook, usually around 5-7 minutes. Watch for them to float, which means they are ready! If you want a lighter option, use coconut cream instead of heavy cream. You can also try whole milk or half-and-half for a nice creaminess. Each option will change the flavor slightly, so pick what you like best. Store leftover soup in an airtight container. It stays fresh for about three to four days in the fridge. If you want to keep it longer, freeze the soup. Pour it into freezer-safe containers and store for up to three months. Just remember to leave room for expansion! This blog post covered key points on making a delicious dish from fresh to pantry ingredients. I shared steps to prepare, cook, and add finishing touches. You got tips for creaminess, flavor, and how to freeze leftovers. I also discussed variations like vegan dishes and ingredient substitutions. In the end, focus on using quality ingredients and techniques to make your meals joyful and satisfying. Enjoy experimenting and sharing your creations!$

Creamy Tomato Basil Tortellini Soup

A rich and comforting soup made with cheese tortellini, crushed tomatoes, and fresh basil.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
28 oz can crushed tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
9 oz package refrigerated cheese tortellini
1 cup heavy cream
1 cup fresh basil leaves
for serving Grated Parmesan cheese

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes or until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
Sprinkle in the dried oregano and sugar, then season with salt and pepper to taste. Bring the mixture to a gentle simmer.
Introduce the tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes, until they float to the top.
Lower the heat and stir in the heavy cream (or coconut cream) and fresh basil leaves, cooking just until heated through.
Adjust seasoning as needed, then remove from heat.
Serve hot, garnished with extra basil leaves and a generous sprinkle of grated Parmesan cheese.

Notes

For a lighter option, use coconut cream instead of heavy cream.

Keyword basil, soup, tomato, tortellini, vegetarian