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Creamy Tomato Tortellini Soup Simple and Flavorful Delight

by on January 28, 2025

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Craving a cozy, comforting meal? This Creamy Tomato Tortellini Soup is your answer! Packed with flavor, it’s simple enough for any weeknight dinner. In this guide, I’ll share everything from easy ingredient lists to step-by-step cooking tips. You’ll learn ways to customize this tasty dish for everyone at the table. Ready to whip up a bowl of delight? Let’s dive into this creamy goodness together!

- 1 tablespoon extra virgin olive oil - 1 small onion, finely minced - 2 garlic cloves, pressed or minced - 1 can (28 oz) crushed tomatoes, preferably San Marzano for richness - 4 cups vegetable stock (low-sodium recommended) - 1 teaspoon dried basil, or 1 tablespoon fresh basil, chopped - 1 teaspoon dried 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 freshly ground black pepper to taste - Fresh basil leaves for garnishing - Grated Parmesan cheese, for serving (optional) To get the best flavors, use fresh ingredients. Fresh basil adds a bright taste. When you buy canned tomatoes, look for San Marzano. They have a sweeter and richer flavor. Choose a good quality vegetable stock. Low-sodium stock lets you control the salt better. For the cream, heavy cream gives a rich taste, but coconut cream is great for a dairy-free soup. You can swap fresh basil for dried basil if needed. Use fresh tortellini instead of frozen, just adjust your cooking time. If you want a lighter soup, replace heavy cream with half-and-half or milk. For a spicy kick, add more or less red pepper flakes based on your taste. You can also use different kinds of cheese, like mozzarella or feta, instead of Parmesan. {{ingredient_image_2}} 1. Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Wait for it to shimmer. 2. Add 1 small minced onion. Cook it for 5-7 minutes until it becomes clear and soft. 3. Next, add 2 pressed garlic cloves. Stir them for about 1-2 minutes until they smell great. 4. Pour in 1 can (28 oz) of crushed tomatoes and 4 cups of vegetable stock. Mix well. 5. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes if you like spice. Simmer gently. 6. Let the soup simmer for about 10 minutes while stirring now and then. 7. Toss in 1 package (9 oz) of frozen cheese tortellini. Cook according to the package, usually 3-5 minutes. 8. Lower the heat and stir in 1 cup of heavy cream or coconut cream. Mix until creamy. 9. Season with salt and fresh black pepper to taste. Adjust to your liking. 10. Serve the soup in bowls, topping with fresh basil leaves and optional grated Parmesan cheese. - Use a sturdy pot. It helps with even cooking. - Stir often. This prevents sticking and boosts flavors. - Taste as you go. This helps you adjust seasonings perfectly. - Let the soup sit for a few minutes before serving. It enhances the taste. - Use heavy cream or coconut cream for the best richness. - Stir slowly when adding cream. This keeps the soup smooth. - If you want a lighter option, try half-and-half. - Blend a portion of the soup if you like a thicker texture. Use an immersion blender for ease. To boost flavors in your creamy tomato tortellini soup, focus on fresh herbs. Fresh basil adds a bright taste. You can use dried herbs, but fresh makes a big difference. Red pepper flakes add warmth, so adjust them to your liking. For a richer flavor, try San Marzano tomatoes. They are sweet and less acidic. Always taste as you go; it helps you find the perfect balance. Start by sautéing the onion until it's soft. This builds a strong flavor base. Don’t rush when cooking garlic; it should be fragrant but not burnt. When adding tomatoes and stock, stir well. This ensures even cooking and flavor mixing. Keep the soup at a gentle simmer. Stirring occasionally helps prevent sticking and enhances flavors. Finally, add the tortellini only when the soup is ready to keep them tender. Presentation makes your soup inviting. Use rustic bowls for a cozy feel. Before serving, drizzle the soup with a bit of cream. This gives it a nice look. Top with fresh basil leaves for color. If you like cheese, sprinkle some Parmesan on top. Serve with crusty bread for a complete meal. This adds texture and makes it even more enjoyable. Pro Tips Use Quality Tomatoes: Opt for San Marzano crushed tomatoes for a richer, sweeter flavor that elevates your soup. Adjust Creaminess: For a lighter version, substitute heavy cream with half-and-half or use coconut cream for a dairy-free option. Add Fresh Herbs: Enhance the flavor by adding fresh basil at the end of cooking for a vibrant, aromatic touch. Serve with Bread: Pair the soup with crusty bread or garlic bread for perfect dipping and a complete meal experience. {{image_4}} You can easily adapt this creamy tomato tortellini soup for different diets. If you want a vegan option, swap heavy cream for coconut cream. This keeps the soup rich and creamy without dairy. For a gluten-free version, use gluten-free tortellini. Many brands offer tasty options made from rice or other gluten-free grains. You can change the flavor of your soup with simple tweaks. Want a bit of spice? Add more red pepper flakes for a kick. If you love herbs, try adding fresh thyme or parsley. These herbs add freshness and depth. For a smoky flavor, toss in some smoked paprika. You can also add a splash of balsamic vinegar for a tangy twist. Don't hesitate to customize ingredients based on what you have. Instead of vegetable stock, chicken stock works well, adding a hearty flavor. You can replace crushed tomatoes with diced tomatoes for a chunkier texture. If you want to add veggies, toss in spinach or kale. These greens cook quickly and boost nutrition. You can also switch out tortellini for other pasta shapes, like shells or elbow macaroni. Each swap makes the soup your own! After enjoying Creamy Tomato Tortellini Soup, you may have some leftovers. To keep them fresh, store the soup in an airtight container. Make sure it cools completely before sealing. This helps prevent moisture buildup, which can lead to spoilage. Label the container with the date to track freshness. This soup will last up to three days in the fridge. When you're ready to enjoy the leftovers, reheating properly is key. Pour the soup into a pot over medium heat. Stir gently to ensure even heating. If the soup seems too thick, add a splash of vegetable stock or water. This keeps the texture creamy and smooth. Avoid reheating in the microwave if possible, as it can change the soup's flavor. If you want to save the soup for longer, freezing is a great choice. Use freezer-safe containers or bags for storage. Leave some space at the top of the container, as the soup will expand when frozen. It’s best to freeze the soup without the tortellini. Cook the pasta fresh when you reheat the soup. The soup can stay fresh in the freezer for up to three months. To thaw, place the container in the fridge overnight. This ensures a safe and tasty meal. To make this soup vegan, swap the heavy cream for coconut cream. This adds richness without dairy. Use vegetable stock to keep it plant-based. Ensure your tortellini is also vegan; many brands offer dairy-free options. You can add more veggies like spinach or zucchini for extra nutrition. Yes, you can use fresh tortellini! Fresh tortellini cooks faster than frozen ones. Adjust cooking time to about 2-3 minutes after adding them to the soup. Always check the package for exact cooking times, as they may vary. Fresh tortellini adds a delightful texture and flavor. To store leftovers, let the soup cool before placing it in an airtight container. It can last in the fridge for about 3-4 days. For longer storage, freeze the soup in portions. Make sure to leave space in the container for expansion. Reheat on the stove for best results, adding more cream if needed. This blog post covered how to make a great soup. We explored key ingredients, tips for freshness, and common substitutions. You learned step-by-step instructions for preparation, cooking, and achieving a creamy texture. I shared tips to enhance flavors and cooking techniques for the best results. We also talked about variations for dietary needs and how to store leftovers effectively. In the end, making soup is simple and fun. Use these tips to create your own tasty versions. Enjoy every spoonful!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the epitome of comfort food, offering a rich, creamy texture that warms you from the inside out.
  2. Quick and Easy: With a total prep and cook time of just 30 minutes, it’s perfect for busy weeknights when you need a delicious meal fast.
  3. Flavorful Ingredients: The combination of San Marzano tomatoes, fresh basil, and aromatic spices creates a depth of flavor that elevates this dish.
  4. Versatile and Customizable: You can easily adapt this recipe by adding vegetables, using different types of tortellini, or making it dairy-free with coconut cream.

Ingredients

List of Ingredients

– 1 tablespoon extra virgin olive oil

– 1 small onion, finely minced

– 2 garlic cloves, pressed or minced

– 1 can (28 oz) crushed tomatoes, preferably San Marzano for richness

– 4 cups vegetable stock (low-sodium recommended)

– 1 teaspoon dried basil, or 1 tablespoon fresh basil, chopped

– 1 teaspoon dried 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 freshly ground black pepper to taste

– Fresh basil leaves for garnishing

– Grated Parmesan cheese, for serving (optional)

Ingredient Tips for Freshness

To get the best flavors, use fresh ingredients. Fresh basil adds a bright taste. When you buy canned tomatoes, look for San Marzano. They have a sweeter and richer flavor. Choose a good quality vegetable stock. Low-sodium stock lets you control the salt better. For the cream, heavy cream gives a rich taste, but coconut cream is great for a dairy-free soup.

Common Substitutions

You can swap fresh basil for dried basil if needed. Use fresh tortellini instead of frozen, just adjust your cooking time. If you want a lighter soup, replace heavy cream with half-and-half or milk. For a spicy kick, add more or less red pepper flakes based on your taste. You can also use different kinds of cheese, like mozzarella or feta, instead of Parmesan.

Step-by-Step Instructions

Preparation and Cooking Steps

1. Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Wait for it to shimmer.

2. Add 1 small minced onion. Cook it for 5-7 minutes until it becomes clear and soft.

3. Next, add 2 pressed garlic cloves. Stir them for about 1-2 minutes until they smell great.

4. Pour in 1 can (28 oz) of crushed tomatoes and 4 cups of vegetable stock. Mix well.

5. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes if you like spice. Simmer gently.

6. Let the soup simmer for about 10 minutes while stirring now and then.

7. Toss in 1 package (9 oz) of frozen cheese tortellini. Cook according to the package, usually 3-5 minutes.

8. Lower the heat and stir in 1 cup of heavy cream or coconut cream. Mix until creamy.

9. Season with salt and fresh black pepper to taste. Adjust to your liking.

10. Serve the soup in bowls, topping with fresh basil leaves and optional grated Parmesan cheese.

Tips for Cooking the Perfect Soup

– Use a sturdy pot. It helps with even cooking.

– Stir often. This prevents sticking and boosts flavors.

– Taste as you go. This helps you adjust seasonings perfectly.

– Let the soup sit for a few minutes before serving. It enhances the taste.

How to Achieve Creamy Texture

– Use heavy cream or coconut cream for the best richness.

– Stir slowly when adding cream. This keeps the soup smooth.

– If you want a lighter option, try half-and-half.

– Blend a portion of the soup if you like a thicker texture. Use an immersion blender for ease.

Tips & Tricks

Enhancing Flavor Profiles

To boost flavors in your creamy tomato tortellini soup, focus on fresh herbs. Fresh basil adds a bright taste. You can use dried herbs, but fresh makes a big difference. Red pepper flakes add warmth, so adjust them to your liking. For a richer flavor, try San Marzano tomatoes. They are sweet and less acidic. Always taste as you go; it helps you find the perfect balance.

Cooking Techniques for Optimal Results

Start by sautéing the onion until it’s soft. This builds a strong flavor base. Don’t rush when cooking garlic; it should be fragrant but not burnt. When adding tomatoes and stock, stir well. This ensures even cooking and flavor mixing. Keep the soup at a gentle simmer. Stirring occasionally helps prevent sticking and enhances flavors. Finally, add the tortellini only when the soup is ready to keep them tender.

Serving Suggestions for Best Presentation

Presentation makes your soup inviting. Use rustic bowls for a cozy feel. Before serving, drizzle the soup with a bit of cream. This gives it a nice look. Top with fresh basil leaves for color. If you like cheese, sprinkle some Parmesan on top. Serve with crusty bread for a complete meal. This adds texture and makes it even more enjoyable.

Pro Tips

  1. Use Quality Tomatoes: Opt for San Marzano crushed tomatoes for a richer, sweeter flavor that elevates your soup.
  2. Adjust Creaminess: For a lighter version, substitute heavy cream with half-and-half or use coconut cream for a dairy-free option.
  3. Add Fresh Herbs: Enhance the flavor by adding fresh basil at the end of cooking for a vibrant, aromatic touch.
  4. Serve with Bread: Pair the soup with crusty bread or garlic bread for perfect dipping and a complete meal experience.

Variations

Dietary-Friendly Alternatives

You can easily adapt this creamy tomato tortellini soup for different diets. If you want a vegan option, swap heavy cream for coconut cream. This keeps the soup rich and creamy without dairy. For a gluten-free version, use gluten-free tortellini. Many brands offer tasty options made from rice or other gluten-free grains.

Flavor Variations to Try

You can change the flavor of your soup with simple tweaks. Want a bit of spice? Add more red pepper flakes for a kick. If you love herbs, try adding fresh thyme or parsley. These herbs add freshness and depth. For a smoky flavor, toss in some smoked paprika. You can also add a splash of balsamic vinegar for a tangy twist.

Ingredient Swaps for Customization

Don’t hesitate to customize ingredients based on what you have. Instead of vegetable stock, chicken stock works well, adding a hearty flavor. You can replace crushed tomatoes with diced tomatoes for a chunkier texture. If you want to add veggies, toss in spinach or kale. These greens cook quickly and boost nutrition. You can also switch out tortellini for other pasta shapes, like shells or elbow macaroni. Each swap makes the soup your own!

Storage Info

Best Storage Practices for Leftovers

After enjoying Creamy Tomato Tortellini Soup, you may have some leftovers. To keep them fresh, store the soup in an airtight container. Make sure it cools completely before sealing. This helps prevent moisture buildup, which can lead to spoilage. Label the container with the date to track freshness. This soup will last up to three days in the fridge.

Reheating Tips for Maintaining Flavor

When you’re ready to enjoy the leftovers, reheating properly is key. Pour the soup into a pot over medium heat. Stir gently to ensure even heating. If the soup seems too thick, add a splash of vegetable stock or water. This keeps the texture creamy and smooth. Avoid reheating in the microwave if possible, as it can change the soup’s flavor.

Freezing Options and Tips

If you want to save the soup for longer, freezing is a great choice. Use freezer-safe containers or bags for storage. Leave some space at the top of the container, as the soup will expand when frozen. It’s best to freeze the soup without the tortellini. Cook the pasta fresh when you reheat the soup. The soup can stay fresh in the freezer for up to three months. To thaw, place the container in the fridge overnight. This ensures a safe and tasty meal.

FAQs

How can I make this soup vegan?

To make this soup vegan, swap the heavy cream for coconut cream. This adds richness without dairy. Use vegetable stock to keep it plant-based. Ensure your tortellini is also vegan; many brands offer dairy-free options. You can add more veggies like spinach or zucchini for extra nutrition.

Can I use fresh tortellini instead of frozen?

Yes, you can use fresh tortellini! Fresh tortellini cooks faster than frozen ones. Adjust cooking time to about 2-3 minutes after adding them to the soup. Always check the package for exact cooking times, as they may vary. Fresh tortellini adds a delightful texture and flavor.

What is the best way to store leftover soup?

To store leftovers, let the soup cool before placing it in an airtight container. It can last in the fridge for about 3-4 days. For longer storage, freeze the soup in portions. Make sure to leave space in the container for expansion. Reheat on the stove for best results, adding more cream if needed.

This blog post covered how to make a great soup. We explored key ingredients, tips for freshness, and common substitutions. You learned step-by-step instructions for preparation, cooking, and achieving a creamy texture. I shared tips to enhance flavors and cooking techniques for the best results. We also talked about variations for dietary needs and how to store leftovers effectively.

In the end, making soup is simple and fun. Use these tips to create your own tasty versions. Enjoy every spoonfu

- 1 tablespoon extra virgin olive oil - 1 small onion, finely minced - 2 garlic cloves, pressed or minced - 1 can (28 oz) crushed tomatoes, preferably San Marzano for richness - 4 cups vegetable stock (low-sodium recommended) - 1 teaspoon dried basil, or 1 tablespoon fresh basil, chopped - 1 teaspoon dried 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 freshly ground black pepper to taste - Fresh basil leaves for garnishing - Grated Parmesan cheese, for serving (optional) To get the best flavors, use fresh ingredients. Fresh basil adds a bright taste. When you buy canned tomatoes, look for San Marzano. They have a sweeter and richer flavor. Choose a good quality vegetable stock. Low-sodium stock lets you control the salt better. For the cream, heavy cream gives a rich taste, but coconut cream is great for a dairy-free soup. You can swap fresh basil for dried basil if needed. Use fresh tortellini instead of frozen, just adjust your cooking time. If you want a lighter soup, replace heavy cream with half-and-half or milk. For a spicy kick, add more or less red pepper flakes based on your taste. You can also use different kinds of cheese, like mozzarella or feta, instead of Parmesan. {{ingredient_image_2}} 1. Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Wait for it to shimmer. 2. Add 1 small minced onion. Cook it for 5-7 minutes until it becomes clear and soft. 3. Next, add 2 pressed garlic cloves. Stir them for about 1-2 minutes until they smell great. 4. Pour in 1 can (28 oz) of crushed tomatoes and 4 cups of vegetable stock. Mix well. 5. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes if you like spice. Simmer gently. 6. Let the soup simmer for about 10 minutes while stirring now and then. 7. Toss in 1 package (9 oz) of frozen cheese tortellini. Cook according to the package, usually 3-5 minutes. 8. Lower the heat and stir in 1 cup of heavy cream or coconut cream. Mix until creamy. 9. Season with salt and fresh black pepper to taste. Adjust to your liking. 10. Serve the soup in bowls, topping with fresh basil leaves and optional grated Parmesan cheese. - Use a sturdy pot. It helps with even cooking. - Stir often. This prevents sticking and boosts flavors. - Taste as you go. This helps you adjust seasonings perfectly. - Let the soup sit for a few minutes before serving. It enhances the taste. - Use heavy cream or coconut cream for the best richness. - Stir slowly when adding cream. This keeps the soup smooth. - If you want a lighter option, try half-and-half. - Blend a portion of the soup if you like a thicker texture. Use an immersion blender for ease. To boost flavors in your creamy tomato tortellini soup, focus on fresh herbs. Fresh basil adds a bright taste. You can use dried herbs, but fresh makes a big difference. Red pepper flakes add warmth, so adjust them to your liking. For a richer flavor, try San Marzano tomatoes. They are sweet and less acidic. Always taste as you go; it helps you find the perfect balance. Start by sautéing the onion until it's soft. This builds a strong flavor base. Don’t rush when cooking garlic; it should be fragrant but not burnt. When adding tomatoes and stock, stir well. This ensures even cooking and flavor mixing. Keep the soup at a gentle simmer. Stirring occasionally helps prevent sticking and enhances flavors. Finally, add the tortellini only when the soup is ready to keep them tender. Presentation makes your soup inviting. Use rustic bowls for a cozy feel. Before serving, drizzle the soup with a bit of cream. This gives it a nice look. Top with fresh basil leaves for color. If you like cheese, sprinkle some Parmesan on top. Serve with crusty bread for a complete meal. This adds texture and makes it even more enjoyable. Pro Tips Use Quality Tomatoes: Opt for San Marzano crushed tomatoes for a richer, sweeter flavor that elevates your soup. Adjust Creaminess: For a lighter version, substitute heavy cream with half-and-half or use coconut cream for a dairy-free option. Add Fresh Herbs: Enhance the flavor by adding fresh basil at the end of cooking for a vibrant, aromatic touch. Serve with Bread: Pair the soup with crusty bread or garlic bread for perfect dipping and a complete meal experience. {{image_4}} You can easily adapt this creamy tomato tortellini soup for different diets. If you want a vegan option, swap heavy cream for coconut cream. This keeps the soup rich and creamy without dairy. For a gluten-free version, use gluten-free tortellini. Many brands offer tasty options made from rice or other gluten-free grains. You can change the flavor of your soup with simple tweaks. Want a bit of spice? Add more red pepper flakes for a kick. If you love herbs, try adding fresh thyme or parsley. These herbs add freshness and depth. For a smoky flavor, toss in some smoked paprika. You can also add a splash of balsamic vinegar for a tangy twist. Don't hesitate to customize ingredients based on what you have. Instead of vegetable stock, chicken stock works well, adding a hearty flavor. You can replace crushed tomatoes with diced tomatoes for a chunkier texture. If you want to add veggies, toss in spinach or kale. These greens cook quickly and boost nutrition. You can also switch out tortellini for other pasta shapes, like shells or elbow macaroni. Each swap makes the soup your own! After enjoying Creamy Tomato Tortellini Soup, you may have some leftovers. To keep them fresh, store the soup in an airtight container. Make sure it cools completely before sealing. This helps prevent moisture buildup, which can lead to spoilage. Label the container with the date to track freshness. This soup will last up to three days in the fridge. When you're ready to enjoy the leftovers, reheating properly is key. Pour the soup into a pot over medium heat. Stir gently to ensure even heating. If the soup seems too thick, add a splash of vegetable stock or water. This keeps the texture creamy and smooth. Avoid reheating in the microwave if possible, as it can change the soup's flavor. If you want to save the soup for longer, freezing is a great choice. Use freezer-safe containers or bags for storage. Leave some space at the top of the container, as the soup will expand when frozen. It’s best to freeze the soup without the tortellini. Cook the pasta fresh when you reheat the soup. The soup can stay fresh in the freezer for up to three months. To thaw, place the container in the fridge overnight. This ensures a safe and tasty meal. To make this soup vegan, swap the heavy cream for coconut cream. This adds richness without dairy. Use vegetable stock to keep it plant-based. Ensure your tortellini is also vegan; many brands offer dairy-free options. You can add more veggies like spinach or zucchini for extra nutrition. Yes, you can use fresh tortellini! Fresh tortellini cooks faster than frozen ones. Adjust cooking time to about 2-3 minutes after adding them to the soup. Always check the package for exact cooking times, as they may vary. Fresh tortellini adds a delightful texture and flavor. To store leftovers, let the soup cool before placing it in an airtight container. It can last in the fridge for about 3-4 days. For longer storage, freeze the soup in portions. Make sure to leave space in the container for expansion. Reheat on the stove for best results, adding more cream if needed. This blog post covered how to make a great soup. We explored key ingredients, tips for freshness, and common substitutions. You learned step-by-step instructions for preparation, cooking, and achieving a creamy texture. I shared tips to enhance flavors and cooking techniques for the best results. We also talked about variations for dietary needs and how to store leftovers effectively. In the end, making soup is simple and fun. Use these tips to create your own tasty versions. Enjoy every spoonful!

Creamy Tomato Tortellini Soup

A rich and creamy soup featuring cheese tortellini and a flavorful tomato base.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely minced
  • 2 cloves garlic, pressed or minced
  • 28 oz crushed tomatoes, preferably San Marzano
  • 4 cups vegetable stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried 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 freshly ground black pepper
  • for garnishing fresh basil leaves
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • In a large, sturdy pot, warm the olive oil over a medium flame. Once shimmering, add the finely minced onion and sauté for about 5-7 minutes, or until it turns translucent and begins to soften.
  • Introduce the minced garlic to the pot and sauté for another 1-2 minutes, stirring frequently until you can smell its fragrant aroma.
  • Carefully pour in the crushed tomatoes along with the vegetable stock, stirring thoroughly to blend the ingredients harmoniously.
  • Sprinkle in the dried basil, oregano, and red pepper flakes (if using). Bring the concoction to a gentle simmer, allowing the flavors to meld beautifully.
  • Allow the soup to simmer for approximately 10 minutes, stirring occasionally to prevent sticking and enhance flavor melding.
  • Add the frozen tortellini to the pot, cooking them according to the package instructions—typically around 3-5 minutes or until they are tender and cooked through.
  • Once the tortellini are ready, lower the heat to a gentle simmer and slowly stir in the heavy cream or coconut cream, mixing until the soup is luxuriously creamy and well-integrated.
  • Season the soup generously with salt and freshly cracked black pepper to taste, adjusting as necessary.
  • Remove the pot from the heat, and ladle the hot soup into bowls, garnishing each serving with fresh basil leaves for a burst of flavor and color.
  • If you desire an extra punch of flavor, sprinkle a generous amount of grated Parmesan cheese on top before serving.

Notes

Serve with crusty bread for dipping.
Keyword creamy, soup, tomato, tortellini

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