Creamy Tomato Tortellini Soup

$- 1 tablespoon olive oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon oregano - ½ teaspoon red pepper flakes (optional) - 1 package (9 oz) frozen cheese tortellini - 1 cup heavy cream or coconut cream for a dairy-free option - Salt and black pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional, for serving) Olive oil adds a rich flavor and helps cook the onion. The onion gives a sweet base to the soup. Garlic adds depth and aroma. Crushed tomatoes form the soup's main body, giving it a bright taste. Vegetable broth adds savory notes and helps blend all flavors together. Dried basil and oregano bring an herbaceous touch. Red pepper flakes add a little heat, but you can skip them if you prefer mild soup. Cheese tortellini makes this dish hearty and comforting. Heavy cream or coconut cream adds a rich, velvety texture to the soup. The fresh basil garnish gives a pop of color and freshness. Parmesan cheese, if used, enhances the umami flavor. If you don’t have olive oil, use any cooking oil you prefer. Yellow onion works, but shallots or red onions are great too. You can replace garlic with garlic powder if needed. Use fresh tomatoes instead of canned if you want a fresh taste. If you want a low-sodium option, choose low-sodium broth. You can use fresh herbs instead of dried ones; just double the amount. For a gluten-free version, look for gluten-free tortellini. Coconut cream is excellent if you're avoiding dairy, but you can also use almond milk for a lighter option. {{ingredient_image_1}} - Gather your ingredients: - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon oregano - ½ teaspoon red pepper flakes (optional) - 1 package (9 oz) frozen cheese tortellini - 1 cup heavy cream or coconut cream - Salt and black pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) - Start by chopping the onion and mincing the garlic. - Measure out your spices and cream. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion. Sauté for about 5-7 minutes. Cook until the onion turns translucent. 3. Next, add the minced garlic. Cook for 1-2 minutes until you smell its rich aroma. 4. Pour in the crushed tomatoes and vegetable broth. Stir well to mix everything together. 5. Add the dried basil, oregano, and red pepper flakes if you want some heat. 6. Bring the soup mixture to a gentle simmer. Let it cook for about 10 minutes. 7. Stir in the frozen tortellini. Cook them following the package instructions, which usually takes around 3-5 minutes. 8. Once the tortellini is soft, lower the heat. Slowly stir in the heavy cream or coconut cream until it mixes well. 9. Season the soup with salt and black pepper to enhance the flavor. 10. Remove the pot from the heat. Serve the soup hot, garnished with fresh basil leaves. 11. If you like, sprinkle some grated Parmesan cheese on top for added richness. - This soup pairs well with crusty bread or a fresh salad. - For a fun twist, serve it in bread bowls for a cozy touch. - Enjoy it as a main dish, especially on chilly days. To make a great soup, start with fresh ingredients. I always use a sharp knife for chopping. This helps me get even pieces. Cook the onions until they are soft. This adds a nice base flavor. Heat the olive oil but don’t let it smoke. This keeps your soup tasty and healthy. For a rich, creamy soup, slowly stir in your cream. If you want a dairy-free option, use coconut cream. It gives a nice flavor without the dairy. Make sure to keep the heat low when adding the cream. This way, it blends well without curdling. One common mistake is cooking the tortellini too long. Follow the package time closely. Overcooked tortellini becomes mushy and loses flavor. Another mistake is not seasoning enough. Taste your soup before serving. Adjust the salt and pepper to your liking. Finally, don’t skip the fresh basil garnish. It adds flavor and looks great! Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of your soup significantly. Add it towards the end of cooking for the best aroma and taste. Customize the Heat: Adjust the amount of red pepper flakes based on your heat preference. Start with a small amount and add more if you like it spicier. Thickening the Soup: For a thicker soup, blend a portion of the soup before adding the tortellini. This will give it a creamier texture. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} To make this soup vegan, swap the heavy cream for coconut cream. Coconut cream adds a rich taste without dairy. Use vegetable broth, as in the original recipe. Make sure to check the tortellini package for vegan options. Some brands offer plant-based tortellini to keep the meal fully vegan. Want to boost nutrition? Add extra veggies! Spinach, kale, or carrots work well. Chop them small and add them when you stir in the tortellini. Cook until they are tender. This makes the soup colorful and adds great flavor. If you want more protein, consider adding cooked chicken or beans. Shredded rotisserie chicken is a quick choice. For a vegetarian option, use white beans or chickpeas. Both add heartiness and protein. Mix them in just before serving to keep everything warm. Store any leftover creamy tomato tortellini soup in an airtight container. Make sure the soup cools down first. This keeps the soup fresh for about three to four days in the fridge. Label your container with the date. This way, you won’t forget when you made it. To reheat the soup, use a pot on the stove. Heat it over medium-low heat. Stir often to avoid burning. You can also use a microwave. Pour the soup into a microwave-safe bowl. Heat it in 30-second intervals, stirring each time. Check that it is hot throughout before serving again. If the soup thickens, add a splash of vegetable broth or water. You can freeze creamy tomato tortellini soup, but it’s best to do so before adding the cream. First, let the soup cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label with the date. It will last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat and add the cream before serving. Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. Just reduce the cooking time by a couple of minutes. Keep an eye on the tortellini to avoid overcooking. They should be tender yet firm. Fresh tortellini adds a delightful texture to your creamy tomato tortellini soup. Serve this soup with warm, crusty bread. A side salad also complements it well. Garlic bread adds a nice touch, too. For a special treat, pair it with a sprinkle of grated Parmesan cheese. You can also offer some fresh basil for garnish. These sides enhance the flavors and make the meal more filling. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. To keep it fresh, let it cool before sealing. If you see any changes in smell or color, it’s best to discard it. Reheat thoroughly before serving again. Enjoy it warm for a comforting meal! This blog post covered all the essential parts of making creamy tomato tortellini soup. We explored key ingredients, preparation steps, and tips for cooking. You learned about tasty variations and how to store leftovers properly. Remember to get creative with your ingredients and make this dish your own. With these insights, you can create a delicious soup that warms your soul. Dive in, enjoy the process, and impress your friends and family with your cooking!$

Creamy Tomato Tortellini Soup

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

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
28 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon oregano
0.5 teaspoon red pepper flakes (optional)
9 oz frozen cheese tortellini
1 cup heavy cream or coconut cream
to taste salt
to taste black pepper
for garnish fresh basil leaves
optional grated Parmesan cheese

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
Add the dried basil, oregano, and red pepper flakes if desired. Bring the mixture to a gentle simmer.
Let the soup simmer for about 10 minutes to develop the flavors.
Stir in the frozen tortellini and let them cook according to package instructions (usually about 3-5 minutes).
Once the tortellini is cooked, reduce the heat to low and slowly stir in the heavy cream or coconut cream until fully incorporated.
Season the soup with salt and black pepper to taste.
Remove the pot from the heat and serve the soup hot, garnished with fresh basil leaves.
Add grated Parmesan cheese on top if desired for extra flavor.

Notes

Use coconut cream for a dairy-free option.

Keyword creamy, soup, tomato, tortellini, vegetarian