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To make a rich and flavorful creamy tomato tortellini soup, gather these main ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 9 oz fresh cheese tortellini - 1 cup heavy cream - Salt and black pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving These ingredients create a thick and comforting soup. The fresh tortellini adds a nice texture, while the crushed tomatoes give it a tasty base. You can enhance your soup with these optional ingredients: - Red pepper flakes for heat - Fresh herbs like thyme or parsley - A splash of lemon juice for brightness Adding these ingredients can boost flavor. The red pepper flakes bring some warmth, while fresh herbs add brightness to the dish. If you don’t have some ingredients, here are some easy swaps: - Use any type of broth instead of vegetable broth. - Swap heavy cream for coconut milk for a lighter option. - Replace tortellini with any small pasta like ditalini or orzo. These substitutions can help you use what you have on hand. They still keep the soup delicious and comforting. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes. You want it to turn clear and soft. Next, add 3 minced cloves of garlic. Sauté this for one more minute. You will smell a great aroma! Then, pour in one 28-ounce can of crushed tomatoes and 4 cups of vegetable broth. Stir them well to mix. Now, add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes if you like some heat. Bring this to a gentle simmer and let it cook for about 10 minutes. This step blends all the flavors nicely. After the soup simmers, it's time to add the star of the dish! Toss in 9 ounces of fresh cheese tortellini. Cook them according to the package directions, which usually takes about 4 to 5 minutes. Watch closely! The tortellini will float to the top when they are ready. Once the tortellini is cooked, reduce the heat to low. Stir in 1 cup of heavy cream to make it rich and creamy. Let it warm for another 2 to 3 minutes. Now, taste the soup and add salt and black pepper to your liking. To serve, ladle the soup into bowls. Top each bowl with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy every spoonful of this rich, flavorful meal! To get sweet, soft onions, heat your olive oil first. Use medium heat. Add the diced onion and cook for about five minutes. Stir often until the onion turns clear. Then, add the minced garlic. Cook it for about one minute. This step makes your soup smell amazing. To make your soup creamy, add heavy cream at the end. After cooking the tortellini, reduce the heat to low. Stir in the cream slowly. This keeps the cream from curdling. Make sure to warm it for two to three minutes. Taste the soup before serving. Adjust salt and pepper as needed for balance. You can add a few ingredients to boost the flavor. Try adding a splash of balsamic vinegar for tang. Fresh herbs, like parsley or thyme, add a nice touch. If you like spice, increase the red pepper flakes. For a savory kick, sprinkle in some grated Parmesan cheese. Each of these tweaks makes the soup unique and delicious. Pro Tips Use Fresh Ingredients: The quality of your tomatoes and tortellini can make a huge difference in flavor. Opt for fresh tortellini and high-quality canned tomatoes for the best results. Adjust the Creaminess: If you want a lighter soup, consider using half-and-half instead of heavy cream, or reduce the amount of cream to suit your taste. Customize Your Herbs: Feel free to experiment with fresh herbs like thyme or parsley for added flavor. Fresh herbs should be added at the end to maintain their vibrant taste. Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to three days. Just add the cream when reheating to keep it fresh and creamy. {{image_2}} To make a vegan version of this soup, swap the heavy cream for coconut milk or a nut cream. Both options add a creamy texture without dairy. Choose vegan tortellini filled with spinach or mushrooms. Use vegetable broth to keep it plant-based. This version keeps the rich, tomato flavor but is friendly for vegans. You can boost the soup's nutrition by adding veggies. Try chopping carrots, zucchini, or spinach. Add them when you pour in the crushed tomatoes and broth. Cook them until tender. You can also use frozen peas for a sweet flavor. This not only adds health benefits but also makes the soup colorful and fun. While cheese tortellini is great, other pasta types work well too. You can use mini shells, ditalini, or even gluten-free pasta. Just adjust the cooking time based on the pasta you choose. Each type of pasta brings a unique taste and texture. Experiment to find your favorite! Store any leftover creamy tomato tortellini soup in an airtight container. Let the soup cool first. Place it in the fridge, where it will stay fresh for up to three days. Make sure to label the container with the date. This helps you know when to eat it. To reheat the soup, pour it into a pot over medium heat. Stir it often to prevent sticking. Heat until it's warm throughout. If the soup seems thick, add a splash of broth or water. You can also microwave it. Use a microwave-safe bowl and cover it with a lid. Heat for 1-2 minutes, stirring halfway through. You can freeze this soup for up to three months. However, keep in mind that the tortellini may change texture. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label each bag with the date. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this soup in a slow cooker. Start by adding the olive oil, onion, and garlic. Sauté these in a pan first, then transfer them to the slow cooker. Add crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Let it cook on low for 4 to 6 hours. About 30 minutes before serving, stir in the tortellini and heavy cream. This method allows the flavors to meld nicely. Creamy Tomato Tortellini Soup pairs well with many sides. Here are some ideas: - A fresh garden salad - Crusty bread or garlic bread - Grilled cheese sandwiches - Parmesan crisps These options enhance the meal and add more flavor to your dining experience. If your soup is too thin, you can easily thicken it. Here are some methods: - Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the soup and simmer until thick. - Add More Tortellini: Cooking extra tortellini can absorb some liquid and thicken the soup. - Cream or Cheese: Adding more heavy cream or grated cheese can also increase the thickness. Use any of these methods based on your flavor preference and desired texture. This blog covered all you need for creamy tomato tortellini soup. We discussed key ingredients, optional additions, and smart swaps. I shared step-by-step methods for making the soup and offered tips to enhance flavors. You learned variations like vegan options and veggie adds. Plus, I included storage tips for leftovers. Now, you can enjoy this easy and tasty dish. Get creative, personalize it, and savor each bowl. Happy cooking!

Creamy Tomato Tortellini Soup

A rich and comforting soup made with cheese tortellini, crushed tomatoes, and heavy cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • 9 oz fresh cheese tortellini
  • 1 cup heavy cream
  • to taste Salt and black pepper
  • for garnish Fresh basil leaves
  • for serving Grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Pour in the crushed tomatoes and vegetable broth. Stir to combine.
  • Add the dried basil, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.
  • Add the cheese tortellini to the pot and cook according to package instructions, usually about 4-5 minutes until they float to the top.
  • Reduce the heat to low and stir in the heavy cream, allowing it to warm through for another 2-3 minutes.
  • Season with salt and black pepper to taste.
  • Ladle the soup into bowls, garnish with fresh basil leaves, and top with grated Parmesan cheese.

Notes

Add red pepper flakes for a spicy kick.
Keyword creamy, soup, tomato, tortellini