Creamy Tomato Basil Tortellini Soup

$To make this creamy tomato basil tortellini soup, gather these ingredients: - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 (28-ounce) can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream - 1 (9-ounce) package cheese tortellini - 1 cup fresh spinach, chopped - Salt and pepper to taste - Fresh basil leaves for garnish You can swap some ingredients if needed. Use any oil instead of olive oil. If you lack onion, try shallots. You can replace garlic with garlic powder, if that's what you have. For crushed tomatoes, diced tomatoes work well. Low-sodium vegetable broth is a fine choice too. You can use half-and-half instead of heavy cream for a lighter soup. If you want to skip tortellini, any small pasta will do. Fresh ingredients often taste better, but canned items can save time. Fresh garlic gives a stronger flavor than jarred minced garlic. Fresh basil adds a nice touch at the end. You can use canned crushed tomatoes for a rich taste, too. If using fresh spinach, add it at the end for a nice color and texture. {{ingredient_image_1}} First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small diced onion. Sauté the onion for about 5 minutes. You want it to turn translucent. Next, stir in 3 minced garlic cloves. Cook for 1 to 2 minutes until you smell that lovely aroma. This step sets a great base for your soup. Now, pour in a 28-ounce can of crushed tomatoes. Add 4 cups of vegetable broth to the pot. These ingredients will create rich flavors. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Bring the mixture to a simmer. Allow it to cook for 10 minutes. This simmering time blends the flavors nicely. After the soup simmers, stir in 1 cup of heavy cream. Raise the heat slightly to bring it back to a gentle simmer. Now, add in a 9-ounce package of cheese tortellini. Cook according to the package instructions, usually about 3 to 5 minutes. During the last minute, stir in 1 cup of chopped fresh spinach. This will wilt nicely in the hot soup. Season with salt and pepper to taste. Enjoy your warm bowl of creamy goodness! To make a rich and creamy soup, keep these tips in mind: - Use fresh ingredients for a bright taste. - Sauté onions and garlic well. This builds a great base. - Add cream slowly to avoid curdling. Stir well after each addition. - Blend the soup for a smooth texture if you like. Herbs add depth to your soup. Here’s how to use them: - Fresh basil is best. Add it just before serving. - Dried herbs work well too. Use them early in cooking. - Experiment with other herbs, like thyme or parsley, for variety. - Taste as you go. Adjust the herbs to your liking. Want to save time? Try these quick tips: - Chop your veggies ahead of time. Store them in the fridge. - Use pre-made tortellini. It cooks fast and tastes great. - Opt for canned tomatoes for speed. They save you prep time. - Make a double batch. Freeze half for a quick meal later. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh basil and spinach. Fresh herbs enhance the taste significantly compared to dried ones. Don’t Overcook Tortellini: To maintain the perfect texture, add tortellini at the end of cooking and follow package instructions carefully to avoid mushiness. Adjust Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute it with half-and-half or a plant-based cream. Enhance with Cheese: For extra flavor, sprinkle freshly grated Parmesan cheese on top before serving. It adds a delicious salty richness to the soup. {{image_2}} You can make this soup even better by adding vegetables. Try carrots, zucchini, or bell peppers. Chop them small so they cook well. You can add these when you sauté the onion and garlic. This extra flavor makes the soup more colorful and healthy. Plus, it adds a nice crunch. Want a heartier meal? Add chicken or sausages for protein. Cook diced chicken breast in the pot first. Once it's brown, take it out and continue with the onions and garlic. For sausages, slice them up and cook them with the onions. They both blend well with the creamy soup and make it filling. If you want a dairy-free version, swap the heavy cream. Use coconut milk or almond milk instead. Both give a rich, creamy texture. Just add them in the same step as the heavy cream. Make sure to stir well so it mixes nicely with the soup. This way, you can enjoy a tasty soup without dairy. To store your creamy tomato basil tortellini soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top. This helps avoid spills when the soup expands. Store it in the fridge. It will last about three to four days. If you want to freeze the soup, use freezer-safe containers. Avoid glass jars, as they may break. Leave some room at the top for expansion. The soup will keep well for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it on low to medium. Stir it often to keep it from sticking. If the soup is too thick, add a splash of broth or water. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy it warm! Yes, you can use fresh tomatoes. You will need about 2 pounds. First, peel and chop them. Then, cook them down until soft. This may take about 20 minutes. Using fresh tomatoes gives a bright taste. However, crushed tomatoes save time and add convenience. This soup pairs well with many sides. A simple green salad is a great choice. You can also serve it with garlic bread. The bread is perfect for dipping. For a heartier meal, add a grilled cheese sandwich. These options enhance the soup's creamy flavor and texture. To add spice, try crushed red pepper flakes. Start with half a teaspoon and adjust to taste. You can also add diced jalapeños for heat. Another option is to use spicy sausage instead of cheese tortellini. These changes will give your soup a nice kick. This blog post covered the essential ingredients for your creamy tomato basil tortellini soup. We explored substitutions, preparation steps, and helpful tips for creamy textures. You learned how to customize with variations and store leftovers efficiently. In conclusion, making this soup can be easy and fun. Feel free to experiment with flavors and ingredients. Enjoy your cooking and savor each bite. You’ll create a dish everyone loves!$

Creamy Tomato Basil Tortellini Soup

A rich and creamy soup featuring tortellini, tomatoes, and fresh basil.

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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, diced
3 cloves garlic, minced
28 ounce can crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup heavy cream
9 ounce package cheese tortellini
1 cup fresh spinach, chopped
to taste salt
to taste pepper
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring to combine. Add the dried basil and oregano, and bring the mixture to a simmer.
Once simmering, reduce the heat and let it cook for 10 minutes, allowing the flavors to meld.
Stir in the heavy cream and raise the heat slightly to bring the soup back to a gentle simmer.
Add the tortellini to the soup and cook according to package instructions (typically 3-5 minutes) until tender.
During the last minute of cooking, stir in the chopped spinach until wilted.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh basil leaves.

Notes

Serve hot and garnish with fresh basil leaves for added flavor.

Keyword basil, creamy, soup, tomato, tortellini