Creamy Tomato Tortellini Soup

$- 2 cups vegetable broth - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 package (9 oz) refrigerated tortellini (choose between cheese or spinach) - 1 small onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients make a rich and creamy soup. The vegetable broth gives it depth. Crushed tomatoes add a nice tang. Heavy cream makes the soup velvety and smooth. Tortellini adds heartiness, while onion and garlic boost flavor. - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Garnishing with fresh basil adds brightness. Parmesan cheese gives a savory finish. You can also add a drizzle of olive oil for extra richness. These toppings elevate the dish and make it more appealing. - Use chicken broth instead of vegetable broth for a meatier flavor. - Swap heavy cream for coconut milk for a lighter option. - Use frozen tortellini if you can’t find fresh ones. These swaps can help you create a version that suits your taste. Each option brings its own twist to the dish, making it fun to customize. Enjoy trying different combinations for your perfect creamy tomato tortellini soup! {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 small finely chopped onion. Sauté the onion for about 4-5 minutes. You want it soft and translucent. Next, stir in 3 minced garlic cloves. Cook for 1-2 minutes until fragrant, but don’t let the garlic brown. Now it’s time to add flavor. Pour in 1 can of crushed tomatoes and 2 cups of vegetable broth. Stir the mix well to blend all ingredients. Bring the soup to a gentle simmer. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season with salt and pepper to your liking. Let this simmer for 10 minutes, stirring occasionally. While the soup simmers, cook your tortellini. Use a separate pot and follow the package instructions for 1 package (9 oz) of refrigerated tortellini. Once cooked, drain the tortellini and set it aside. After the soup has simmered, lower the heat slightly. Stir in 1 cup of heavy cream, mixing until smooth. Let it heat through for about 5 minutes, stirring often. Finally, fold in the cooked tortellini. Allow them to soak in the soup's flavors for 2-3 minutes. Remove the pot from heat and taste. Adjust seasoning as needed. Enjoy your creamy tomato tortellini soup! To make your creamy tomato tortellini soup extra tasty, add herbs. Fresh basil and parsley bring bright flavors. You can also try thyme or rosemary for depth. Dried oregano and basil work well, too. Season with salt and pepper to taste. A dash of red pepper flakes can add spice if you like heat. For the best tortellini, cook it just right. Follow the package directions for timing. Overcooking makes it mushy. Under-cooking leaves it too firm. Drain it quickly and add it to the soup. This lets the tortellini soak up the soup's flavor without losing its bite. Avoid these common mistakes to make your soup shine. First, don't skip sautéing the onions and garlic. This step builds a great base. Second, don't rush the simmering time. Letting the soup simmer helps the flavors mix. Finally, don’t add cream too early. Mixing it in at the right time keeps it creamy and smooth. Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of your soup significantly. Add it at the end of cooking for the best aroma and taste. Customize Your Tortellini: Feel free to experiment with different flavors of tortellini. Mushroom or pumpkin-filled varieties can add a unique twist to the soup. Make It Vegan: Substitute heavy cream with coconut cream or a plant-based cream alternative and use vegetable broth to keep this soup vegan-friendly. Add a Kick: For a spicier version, include a pinch of red pepper flakes or a dash of hot sauce to the soup during cooking. {{image_4}} You can easily add spinach to your creamy tomato tortellini soup. Simply stir in fresh spinach leaves during the last few minutes of cooking. This not only adds color but also boosts the nutrition. Spinach wilts down quickly, so it only needs a few minutes to cook. You will enjoy the added texture and flavor. To make a vegan version, swap heavy cream for coconut milk or cashew cream. Use vegetable broth and ensure your tortellini is vegan. You can find many brands that offer plant-based tortellini. This version remains rich and creamy while being fully plant-based. If you like spice, you can make your soup spicy. Add red pepper flakes or diced jalapeños while cooking the onions and garlic. Adjust the heat based on your taste. You could also serve with a dash of hot sauce. This will give your creamy tomato tortellini soup a nice kick! Store leftover creamy tomato tortellini soup in an airtight container. Let the soup cool down first. Place the container in the fridge. It will stay fresh for about 3 to 4 days. Always label your containers with the date. This way, you can track how long it has been stored. If you want to freeze the soup, it's best to do this without the tortellini. The pasta can become mushy when thawed. Pour the cooled soup into freezer-safe bags or containers. Remove excess air to prevent freezer burn. It can last up to 3 months in the freezer. When you are ready to eat, thaw it in the fridge overnight. To reheat the soup, use the stove for the best flavor. Pour the soup into a pot and heat over medium-low. Stir it gently and keep an eye on it. If the soup seems too thick, add a splash of vegetable broth or water. This helps bring back the creamy texture. If you prefer a microwave, heat in short bursts, stirring in between. Enjoy your delicious soup warm! Yes, you can use frozen tortellini. Just add them right into the soup. Cook them for a bit longer than fresh ones. This will help them heat well. Creamy tomato tortellini soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. Yes, you can make this soup ahead of time. Just store it in the fridge. To keep the tortellini fresh, add it just before serving. I love serving this soup with crusty bread. It’s great for dipping! You can also pair it with a fresh salad. A sprinkle of extra Parmesan adds flavor too. In this post, we explored how to create a creamy tomato tortellini soup. We covered key ingredients, including optional toppings and substitutions. I shared step-by-step instructions for perfecting the dish, plus tips for flavor and avoiding common mistakes. We also discussed fun variations and how to store your leftovers properly. This soup is simple yet delicious, perfect for any meal. Enjoy making it your own!$

Creamy Tomato Tortellini Soup

A comforting and creamy soup featuring tortellini, tomatoes, and aromatic herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 cups vegetable broth
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 package (9 oz) refrigerated tortellini (cheese or spinach)
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh basil leaves
for serving grated Parmesan cheese

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion until it becomes translucent, approximately 4-5 minutes, stirring occasionally to ensure even cooking.
After the onion has softened, stir in the minced garlic. Cook for an additional 1-2 minutes, just until the garlic is fragrant but not browned, as this can make it bitter.
Next, pour in the crushed tomatoes and vegetable broth. Stir the mixture well to combine all the ingredients, and bring it to a gentle simmer.
Sprinkle in the dried basil and oregano. Season the soup with salt and pepper according to your taste preferences. Allow this flavor-packed soup to simmer for about 10 minutes, stirring occasionally to prevent sticking.
While your soup is letting those flavors meld, prepare the tortellini in a separate pot according to the package instructions. Once cooked, drain the tortellini and set aside for later.
Once the soup has simmered for 10 minutes, lower the heat slightly and stir in the heavy cream, ensuring it blends smoothly with the soup. Allow it to gently heat through for about 5 minutes, stirring frequently.
Carefully fold in the cooked tortellini into the creamy tomato soup, letting them soak in the flavors for an additional 2-3 minutes. This step helps to infuse the pasta with the delightful taste of the soup.
Remove the pot from heat and taste the soup. Adjust the seasoning with more salt and pepper if needed.

Notes

Serve with crusty bread for dipping.

Keyword creamy, soup, tomato, tortellini, vegetarian