Go Back
To make this creamy delight, you need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream (or coconut milk for a dairy-free option) - 2 cups fresh basil leaves, chopped - 1 package (9 oz) cheese tortellini (fresh or frozen) - Salt and pepper to taste - Grated Parmesan cheese for garnish (optional) These simple ingredients come together to create a rich and tasty soup. You can swap some ingredients to fit your taste: - Olive oil: Use butter or any neutral oil. - Onion: Shallots or leeks work well too. - Vegetable broth: Chicken broth gives a different flavor. - Heavy cream: Coconut milk makes it dairy-free. - Tortellini: Try any small pasta if you can't find tortellini. - Parmesan cheese: Nutritional yeast can be a dairy-free option. These swaps let you customize the soup to your liking without losing flavor. You do not need much to make this soup. Here’s what you will need: - Large pot: For cooking the soup. - Cutting board: For chopping vegetables. - Knife: To dice the onion and mince the garlic. - Ladle: For serving the soup. - Measuring cups and spoons: To measure your ingredients accurately. Having these tools ready will make your cooking experience smooth and fun. {{ingredient_image_1}} To make this creamy tomato basil tortellini soup, I start by heating olive oil in a large pot over medium heat. I add the diced onion and let it cook for about five minutes. This makes the onion soft and clear. Next, I stir in three minced garlic cloves. I cook it for one more minute until I smell that yummy garlic aroma. Then, I pour in one can of diced tomatoes with juice, four cups of vegetable broth, one teaspoon of dried oregano, and one teaspoon of dried basil. I bring the mix to a boil, then lower the heat. I let it simmer for ten minutes. This lets the flavors blend. After that, I stir in one cup of heavy cream or coconut milk if I want a dairy-free option. I let the soup heat through for five minutes without boiling it. Now for the best part: I add a package of cheese tortellini. I follow the package instructions, which usually say to cook for five to seven minutes until the tortellini is tender. Finally, I mix in two cups of chopped fresh basil and season with salt and pepper. To cook tortellini just right, I keep a few tips in mind. First, I make sure to use a large pot of salted water. This helps the pasta taste great. I also check the package for cooking time, as it can vary. I taste a piece before draining it. If it’s soft but still has a little bite, it's perfect. If I overcook it, it can get mushy. I also like to add the tortellini to the soup only when it's almost done. This keeps it fresh and tasty. If I want my soup thicker, I can do a few things. First, I can add more heavy cream or a splash of milk. Another option is to blend a portion of the soup and stir it back in. This gives it a creamy texture. If I prefer a thinner soup, I can add more vegetable broth or water. I usually do this slowly to keep the flavor strong. I taste the soup as I adjust it, ensuring it's just right for my liking. To boost the taste of your soup, fresh herbs are key. Fresh basil gives a bright touch. Add it at the end for the best flavor. You can also use dried herbs, but fresh always shines. If you want more depth, try adding a pinch of red pepper flakes. This adds warmth without too much heat. For a hint of sweetness, a splash of balsamic vinegar works wonders. When choosing tortellini, fresh and frozen both work well. Fresh tortellini cooks quickly, usually in about 5-7 minutes. Frozen tortellini may take a minute or two longer. If you use frozen, don’t thaw it first. Just add it straight to the pot. This helps keep your soup warm and tasty. Always check the package for cooking times. This ensures your tortellini is perfectly cooked. Serving your soup nicely can make a big difference. A sprinkle of grated Parmesan cheese on top adds flavor and looks great. Fresh basil leaves can also enhance the look. Place a few leaves on top for a pop of green. Serve the soup in a bowl with a crusty piece of bread. This makes for a cozy, inviting meal. You can even drizzle a little olive oil on top for an extra touch. Pro Tips Use Fresh Herbs: For the best flavor, use fresh basil instead of dried. Add it just before serving to retain its vibrant taste. Adjust Creaminess: If you prefer a lighter soup, you can substitute half of the cream with additional vegetable broth. Customize Your Tortellini: Feel free to use different types of tortellini, such as spinach or mushroom, to enhance the flavor profile of the soup. Make it Ahead: This soup can be made ahead of time; just add the tortellini when you're ready to serve to prevent them from becoming mushy. {{image_2}} You can make this soup dairy-free by swapping heavy cream for coconut milk. Coconut milk adds a nice creaminess and a hint of sweetness. You can also use almond or cashew milk, but they may change the flavor slightly. Always check the labels for any additives. This keeps the soup rich and delicious for everyone. Adding protein can make this soup heartier. Cooked chicken or sausage works well. You can use rotisserie chicken for a quick option. If you prefer, toss in a can of drained beans like white beans or chickpeas. They add protein and fiber. Just stir them in when you add the tortellini. Boost the nutrition of your soup with extra veggies. Spinach, kale, or carrots are great choices. Simply chop them and add them to the pot when you add the vegetable broth. You can also use zucchini or bell peppers. This makes the soup colorful and full of flavor. Plus, it helps you eat more veggies! After enjoying your soup, let it cool down. Pour any leftovers into an airtight container. Make sure to seal the lid tightly. Store the container in the fridge. It keeps well for about three to four days. Label the container with the date, so you remember when you made it. You can freeze this soup for later! Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for expansion. It’s best to freeze the soup before adding the tortellini. This helps keep the pasta from getting mushy. The soup can last in the freezer for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot over medium heat. Stir it often to warm it evenly. If the soup thickens too much, add a splash of broth or water. You can also use the microwave if you prefer. Heat it in a microwave-safe bowl. Cover it with a paper towel to avoid splatters. Heat in short bursts, stirring in between. Enjoy your warm, cozy soup! Yes, you can use other pasta shapes. Shells, penne, or even macaroni work well. Just make sure to adjust the cooking time based on the pasta you choose. Smaller shapes cook faster, while larger ones take longer. Check the package for cooking times to get it just right. If you want a lighter option, use coconut milk. It gives a nice creaminess without dairy. You can also try a mix of milk and flour to thicken the soup. Any non-dairy milk can work, but coconut milk adds great flavor. Choose what fits your diet! This soup stays fresh in the fridge for about three to four days. Store it in an airtight container. If you see any signs of spoilage, it’s best to toss it out. Reheat it gently on the stove or in the microwave for a quick meal. Enjoy your cozy delight! In this article, we explored how to make creamy tomato basil tortellini soup. We discussed key ingredients, helpful substitutions, and essential tools. I provided step-by-step instructions for cooking and tricks to enhance flavor. We also covered variations for dietary needs and best storage practices. Whether you enjoy this soup on a cold day or want a tasty meal, it's flexible. Experiment with the flavors and make it your own. Trust me, this soup will warm your heart and belly!

Creamy Tomato Basil Tortellini Soup

A rich and flavorful soup featuring tortellini, tomatoes, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup heavy cream
  • 2 cups fresh basil leaves, chopped
  • 1 package cheese tortellini
  • to taste salt and pepper
  • for garnish grated Parmesan cheese

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the can of diced tomatoes (with juice), vegetable broth, dried oregano, and dried basil. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
  • Stir in the heavy cream (or coconut milk) and let the soup heat through without boiling, about 5 minutes.
  • Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until tender.
  • Stir in the chopped fresh basil and season the soup with salt and pepper to taste.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Use coconut milk for a dairy-free option.
Keyword basil, creamy, soup, tomato, tortellini