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To make a great soup, you need key ingredients that work together. Here’s what you need: - 2 cups vegetable broth - 1 can (15 ounces) crushed tomatoes - 1 cup heavy cream - 1 package (9 ounces) fresh cheese tortellini - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 2 tablespoons extra virgin olive oil - Salt and fresh cracked black pepper to taste - Fresh basil leaves for garnish - Freshly grated Parmesan cheese for serving These ingredients come together to create a rich and creamy base that warms you up. You can add a twist to your soup with optional ingredients. Here are some ideas: - Spinach or kale for extra nutrients - Carrots or celery for added texture - Red pepper flakes for heat - Lemon juice for a fresh zing These options let you tailor the soup to your taste and mood. Feel free to mix and match! Don’t have an ingredient? No problem! Here are some good swaps: - Use chicken broth instead of vegetable broth for a meaty flavor. - Swap heavy cream with coconut milk for a dairy-free option. - Use frozen tortellini if fresh ones aren't available. - Try canned diced tomatoes if crushed tomatoes are not on hand. These substitutions keep your soup tasty and fun, even when you’re missing something. First, we need to build a strong base for our soup. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 5 minutes. You want it to become soft and translucent. Stir occasionally to keep it from sticking. Next, add 3 cloves of minced garlic to the pot. Stir it in and cook for 1 to 2 minutes. You want the garlic to become fragrant and golden, but be careful not to let it burn. This step sets the stage for deep flavor in your soup. After your onions and garlic are ready, it's time to add more goodness. Pour in 1 can of crushed tomatoes and 2 cups of vegetable broth. These two ingredients bring a rich, tangy flavor to the soup. Next, sprinkle in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Stir everything together well. Increase the heat slightly to bring the mixture to a gentle simmer. Let it simmer uncovered for about 10 minutes. This helps all the flavors meld together beautifully. Stir occasionally as it simmers to keep it well mixed. Once your soup has simmered, reduce the heat to low. Slowly stir in 1 cup of heavy cream. This gives your soup that creamy texture everyone loves. Mix it well until you see it transform into a rich, velvety delight. Now it's time for the star of the show: the tortellini. Carefully add 1 package of fresh cheese tortellini to the pot. Cook according to the package instructions, usually about 3 to 5 minutes. You'll know they are done when they float to the surface. Season the soup with salt and fresh cracked black pepper to taste. Adjust it to fit your flavor preference. Once everything is combined, let the soup sit for a couple of minutes. This helps enhance the flavors even more before you serve it. To make the soup shine, use fresh herbs. Fresh basil adds a vibrant taste. If you don’t have fresh basil, dried works too. I recommend using a bit more dried basil than the recipe states. A sprinkle of red pepper flakes gives a nice kick. Don't forget to taste as you go. Adjust salt and pepper to your liking. This will help create a well-rounded flavor. The creamy texture is key. To get it just right, add the cream slowly. Stir gently to blend it with the broth. If the soup feels too thick, add more vegetable broth. For creaminess, avoid boiling after adding cream. A gentle simmer is best. The tortellini will soak up some broth, so keep an eye on the thickness. Storing leftovers is easy. Let the soup cool before you store it. Use an airtight container for the best results. It will last about three days in the fridge. When reheating, do it slowly on low heat. This keeps the cream from separating. You can also freeze it for up to three months. Just remember to leave out the tortellini if freezing. Add it fresh when you reheat. {{image_4}} I love to make a vegan version of this soup. To do that, I swap the heavy cream for coconut milk or cashew cream. Both options add creaminess without dairy. You can also use vegetable broth instead of the regular broth. Choose vegan tortellini, as many brands now offer these tasty options. This way, you keep all the great flavors while making it plant-based. If you want more protein, adding chicken or sausage is a great choice. For chicken, you can use cooked, shredded chicken or diced grilled chicken. Just stir it in after adding the cream, and heat it through. For sausage, I recommend Italian sausage. Cook it in the pot before adding the onions. This adds great flavor to the soup. While tortellini is fantastic, you can switch it up with other pasta shapes. Try using small shells, ditalini, or even penne. Just adjust the cooking time based on the pasta you choose. Each shape brings a unique texture and look to your soup. This way, you can enjoy this dish in many fun ways! To store your creamy tomato basil tortellini soup, let it cool first. Use an airtight container to keep it fresh. This soup lasts up to four days in the fridge. Remember to label the container with the date. It helps you keep track of freshness. If you want to save the soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It can stay good for up to three months in the freezer. When you're ready to enjoy your soup again, thaw it overnight in the fridge. For reheating, use a pot on the stove over low heat. Stir often to prevent sticking. If the soup looks thick, add a splash of broth or water. This keeps it creamy and delicious. Enjoy every spoonful! You can use half-and-half for a lighter option. Another choice is coconut milk. Both add creaminess without the heaviness. If you want a dairy-free option, try cashew cream. Blend soaked cashews with water until smooth. This gives a rich texture and taste. This soup lasts about three to four days in the fridge. Store it in a sealed container for best results. Make sure to let it cool before putting it away. If you notice any change in color or smell, it’s best to toss it out. Yes, you can make this soup a day or two ahead. Just store it in the fridge after it cools. When ready to serve, reheat it on the stove. If you add tortellini later, it keeps the pasta fresh and firm. This blog post covered how to make a creamy tomato basil tortellini soup. We explored essential and optional ingredients that add flavor. I shared step-by-step instructions to simplify the cooking process. You learned tips for great taste and perfect consistency. Plus, I gave ideas for variations and storage methods. Try this delicious soup at home. It is quick, flexible, and comforting. Enjoy every spoonful!

Creamy Tomato Basil Tortellini Soup

Warm up with a delicious bowl of creamy tomato basil tortellini soup that’s perfect for any occasion! This easy recipe combines rich flavors from crushed tomatoes, heavy cream, and fresh tortellini, making it a family favorite. In just 30 minutes, you’ll have a comforting dish ready to enjoy. Click through to explore the full recipe and impress your loved ones with this delightful soup that’s bursting with flavor!
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Ingredients
  

2 cups vegetable broth

1 can (15 ounces) crushed tomatoes

1 cup heavy cream

1 package (9 ounces) fresh cheese tortellini

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 tablespoons extra virgin olive oil

Salt and fresh cracked black pepper to taste

Fresh basil leaves for garnish

Freshly grated Parmesan cheese for serving

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until translucent and soft, stirring occasionally to prevent sticking.

    Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring constantly until the garlic is fragrant and golden but not burnt.

      Pour in the crushed tomatoes along with the vegetable broth. Sprinkle in the dried basil and oregano, and stir everything together until well combined.

        Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to simmer uncovered for about 10 minutes, stirring occasionally to let the flavors develop and meld together beautifully.

          Once simmered, reduce the heat to low and slowly stir in the heavy cream. Mix well until the soup takes on a rich, creamy texture.

            Carefully add the cheese tortellini to the pot, cooking according to the package instructions – usually around 3-5 minutes, or until the tortellini float to the surface, indicating they are cooked through.

              Season the soup generously with salt and freshly cracked black pepper to taste, adjusting to your preference.

                Remove the pot from heat and allow the soup to sit for a couple of minutes to cool slightly and enhance the flavors before serving.

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

                    - Presentation Tips: Ladle the soup into warm individual bowls. Garnish each serving with a few fresh basil leaves and a generous sprinkle of freshly grated Parmesan cheese on top for a delightful finish that enhances both flavor and visual appeal.