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To make this Creamy Tomato Tortellini Soup, you need the following ingredients: - 2 tablespoons 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 - 1/2 teaspoon red pepper flakes (optional) - 9 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - Salt and pepper to taste - Fresh basil leaves for garnish Using fresh ingredients makes a big difference. It enhances the flavor and aroma of the soup. Fresh herbs bring a vibrant taste that dried herbs cannot match. Fresh tortellini adds a nice texture. The cream should be fresh for the best richness. When you use fresh items, your soup will taste more alive and delicious. You can easily swap ingredients based on your needs. If you don’t have olive oil, use butter or another oil. For the onion, shallots can work well too. If you want to skip the cream, try coconut milk for a dairy-free option. You can also use any pasta instead of tortellini. Just adjust the cooking time based on the pasta you choose. These swaps help you create a soup that suits your taste and pantry. For the full recipe, check out the details above. Start by gathering all your ingredients. This makes cooking easier! Here’s what you need: - 2 tablespoons 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 - 1/2 teaspoon red pepper flakes (optional) - 9 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - Salt and pepper to taste - Fresh basil leaves for garnish Next, chop the onion and mince the garlic. These steps add great flavor. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 4-5 minutes. You want the onion to be soft and clear. Then, stir in the minced garlic and cook for one more minute. This step brings out the garlic's aroma. Now, pour in the crushed tomatoes and vegetable broth. Mix well. Add the dried basil, oregano, and red pepper flakes if you like some heat. Bring the soup to a gentle simmer. Once simmering, add the cheese tortellini. Cook it according to the package instructions, usually around 5-7 minutes. The tortellini should be tender, not mushy. After the tortellini is ready, lower the heat. Stir in the heavy cream, and let the soup warm up. Taste it, adding salt and pepper as needed. Remove the pot from the heat. Ladle the soup into bowls and garnish with fresh basil leaves. For extra flavor, add some grated Parmesan cheese on top. Serve it with crusty bread for a filling meal. You can find the Full Recipe for Creamy Tomato Tortellini Soup 🥣 online if you want to keep it handy! Enjoy your delicious dish! To make your creamy tomato tortellini soup pop, focus on fresh herbs. Fresh basil adds a bright note. You can also add some thyme for depth. Try sautéing the garlic longer for a rich taste. A splash of balsamic vinegar can add a nice tang too. If you love heat, add more red pepper flakes. A dash of lemon juice brings out the tomato flavor, making the soup even better. Don’t rush the onion cooking step. If you skip this, the soup may taste flat. Avoid adding the cream too early; it should only warm through. Adding too much salt can ruin the flavor, so taste often. Don’t forget to check the tortellini package for cooking time. Overcooked tortellini can turn mushy and spoil your meal. For a lovely presentation, use shallow bowls. Ladle the soup in, then top with fresh basil leaves. You can sprinkle grated Parmesan cheese on top. This adds flavor and looks great. Serve with crusty bread on the side for a full meal. Enjoy your delicious creation! You can find the Full Recipe above to guide you step by step. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, simply use vegetable broth instead of chicken broth. This soup is already meat-free, so just focus on your choice of tortellini. Look for cheese tortellini or switch to a non-dairy option. Many brands offer vegan tortellini made with spinach or other veggies. For a vegan twist, replace the heavy cream with coconut milk or cashew cream. These options add richness without dairy. Want to add some protein? You can include cooked chicken or sausage. For chicken, use rotisserie chicken for ease. Shred the meat and stir it into the soup. If you prefer sausage, choose Italian sausage for a nice kick. Cook the sausage in the pot before adding other ingredients. This method infuses the soup with great flavor. You can also use turkey sausage for a lighter touch. If you crave more heat, try adding fresh herbs or peppers. Chili flakes add spice, but you can also use fresh jalapeños or serranos. Chop them finely and add them when you sauté the onions. Fresh herbs like thyme or parsley can enhance the soup's flavor too. Experiment with different herbs to find your favorite combo. If you want more ideas, check out the Full Recipe for Creamy Tomato Tortellini Soup 🥣. After enjoying your creamy tomato tortellini soup, store the leftovers right away. Use an airtight container to keep it fresh. Let the soup cool down before sealing it. This helps avoid condensation, which can make the soup watery. You can keep it in the fridge for about three to four days. When you’re ready to enjoy the soup again, reheating is simple. Pour the soup into a pot over medium heat. Stir it gently to warm it up evenly. You can also use a microwave. Place the soup in a microwave-safe bowl and heat it in short bursts. Stir it between sessions to avoid hot spots. If the soup seems too thick, add a splash of broth or water. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible before sealing. Label the containers with the date. You can freeze the soup for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. Reheat it as usual, and enjoy a tasty meal again! For the full recipe, check the earlier sections. You can make this soup gluten-free by using gluten-free tortellini. Many brands offer this option. Check the pasta aisle for choices. You can also use gluten-free broth. Just make sure all your ingredients are labeled gluten-free. This way, everyone can enjoy the soup without worry. Yes, you can use other pasta types! Bowtie, shell, or penne pasta work well. Just adjust cooking time based on the pasta you choose. Fresh pasta cooks faster than dried pasta. Tortellini adds a nice cheese flavor, but any pasta can make this soup delicious. To thicken the soup, you can add more cream or use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the soup while it simmers. Allow it to cook for a few minutes. This will give your soup that rich, creamy feel. - Full Recipe for Creamy Tomato Tortellini Soup 🥣 This blog post covered all you need for a great creamy tomato tortellini soup. You learned about key ingredients, the importance of using fresh items, and helpful substitutions. The step-by-step instructions made cooking simple. I shared tips to enhance flavor and avoid mistakes. You can also explore variations, such as vegetarian options and adding proteins. Lastly, I provided advice on storing and reheating leftovers. Enjoy crafting your perfect soup and impress your family or friends. This dish is creamy, tasty, and can be yours anytime!

Creamy Tomato Tortellini Soup

Warm up with a bowl of creamy tomato tortellini soup that’s both delicious and easy to make. Packed with fresh ingredients and rich flavors, this comforting dish is perfect for any meal. Discover simple steps to create a rich, hearty soup that your family will love. Plus, learn fun variations like making it vegetarian or adding protein for extra flavor. Ready to cook? Click through for the full recipe and start savoring this delightful soup!
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Ingredients
  

2 tablespoons 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

1/2 teaspoon red pepper flakes (optional)

9 oz cheese tortellini (fresh or frozen)

1 cup heavy cream

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, or until the onion is translucent.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Pour in the crushed tomatoes and vegetable broth, and stir to combine.

        Add the dried basil, oregano, and red pepper flakes if using. Bring the mixture to a gentle simmer.

          Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.

            Once the tortellini is cooked, reduce the heat and stir in the heavy cream. Allow the soup to warm through, seasoning with salt and pepper to taste.

              Remove from heat and serve hot, garnished with fresh basil leaves.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Ladle the soup into shallow bowls and top with a few additional fresh basil leaves. You can also sprinkle grated Parmesan cheese on top for extra flavor. Serve with crusty bread for a complete meal!