![- 2 tablespoons olive oil - 1 medium onion, finely chopped - 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 cheese tortellini (fresh or frozen) - 1 cup heavy cream - Salt to taste - Freshly ground black pepper to taste - Fresh basil leaves To make this creamy tomato tortellini soup, you need fresh and simple ingredients. The base starts with olive oil, onion, and garlic. These create a great flavor. Next, add crushed tomatoes and vegetable broth. Together, they create a rich, comforting base. For seasonings, dried basil and oregano bring a classic taste. If you like spice, toss in red pepper flakes. They add warmth without overpowering the soup. The key components are cheese tortellini and heavy cream. The tortellini provides a delicious bite, while the cream gives the soup its creamy texture. Don’t forget to season with salt and black pepper to bring everything together. For a bright finish, fresh basil leaves work wonders. They add a pop of color and flavor. You can find the full recipe above for exact measurements and steps. Enjoy creating this cozy dish! First, I heat 2 tablespoons of olive oil in a large pot over medium heat. I add 1 medium onion, finely chopped, and cook it for about 4-5 minutes. The onion should look soft and clear. Next, I stir in 3 cloves of minced garlic. I let it cook for 1 minute, just until it releases its lovely smell. Now, I pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. I stir well to mix everything. This step helps create a nice, smooth base for the soup. Next, I sprinkle in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. If I want some heat, I add 1/2 teaspoon of red pepper flakes. I bring this mix to a gentle simmer for about 5 minutes. This allows all the flavors to blend together. Then, I add 9 ounces of cheese tortellini to the pot. I cook it according to the package instructions. This typically takes about 5-7 minutes. The tortellini will float when it's ready. Once the tortellini is cooked, I lower the heat and stir in 1 cup of heavy cream. I let the soup warm through but avoid boiling it. After that, I taste and add salt and freshly ground black pepper to my liking. For a great look, I ladle the soup into shallow bowls. I top each bowl with fresh basil leaves and a sprinkle of Parmesan cheese. This adds a nice touch. I like to serve it with crusty bread for a filling meal. For the full recipe, check the details above. You can easily make this soup fit your needs. If you want a dairy-free option, use coconut milk instead of heavy cream. It gives a nice creaminess without dairy. For pasta, choose gluten-free tortellini or any small pasta. You can even use fresh pasta for a softer bite. Want to enhance the flavor? Try adding a splash of balsamic vinegar or a bit of lemon juice. These will brighten the soup. If you like spice, increase red pepper flakes. You can also add a pinch of smoked paprika for a smoky twist. Don’t be afraid to taste as you go! Short on time? Use pre-cooked tortellini. Just add it to the soup to warm it through. Canned tomatoes can also save you some prep time. They are just as tasty and make your life easier. This way, you can enjoy your creamy tomato tortellini soup in no time! For the full recipe, check the [Full Recipe] section. {{image_4}} You can make this soup even better by adding vegetables. Spinach, kale, and bell peppers are great choices. Just chop them up and add them to the pot while cooking. They will cook down quickly and add color and nutrition. You can use fresh or frozen veggies. Both work well and help make your soup heartier and more filling. Want to turn this soup into a meal? You can add protein! Cooked chicken, sausage, or beans work best. Simply shred the chicken or slice the sausage and stir it in. If you choose beans, use canned ones for ease. They add creaminess and fiber, making your soup more satisfying. You can change the taste of your soup by tweaking the spices. Try adding Italian herbs like thyme and parsley for a classic touch. If you like heat, add more red pepper flakes or some diced jalapeños. You can also add a splash of balsamic vinegar for a tangy twist. Each variation makes the soup unique and fun to explore. For the full recipe, check out Creamy Tomato Tortellini Soup! To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing it. Place it in the fridge within two hours of cooking. The soup stays good for about 3-4 days. When you reheat, heat it on the stove over low heat. Stir it often to keep it smooth and creamy. If you want to freeze soup, let it cool completely. Pour it into freezer-safe containers, leaving some space at the top for expansion. Seal tightly and label it with the date. You can freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge. Heat gently on the stove, stirring to maintain creaminess. For best taste and quality, consume your soup within 3-4 days when refrigerated. If frozen, use it within 3 months. Always check for any off smells or changes in color before eating. Following these best practices helps you enjoy every delicious bite of your creamy tomato tortellini soup! You can find the full recipe at the beginning of this article. Yes, you can make this soup ahead of time. Prepare the soup, but skip adding the cream and tortellini. Store the soup in the fridge for up to three days. When you are ready to eat, heat it on the stove. Add the cream and tortellini, and cook until the pasta is tender. This keeps the tortellini from getting mushy. You can use milk or coconut milk for a lighter soup. If you want a dairy-free option, try almond milk or cashew cream. Both will add creaminess without the dairy. Each option changes the taste slightly, so choose what you like best. If you want a thicker soup, there are a few ways to do this. You can blend a small amount of the soup and stir it back in. This gives a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and cook until it thickens. This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette adds a nice touch. You can also serve it with garlic bread for a hearty meal. For extra flavor, top each bowl with grated Parmesan cheese. Check out the Full Recipe for more ideas! In this blog post, we explored a creamy tomato tortellini soup from start to finish. We covered key ingredients like olive oil, garlic, and cheese tortellini, plus essential spices. I shared step-by-step instructions for making this comforting dish and offered tips for flavoring and ingredient swaps. You can even add extra veggies or protein for variety. Final thoughts: This soup is a fun and easy dish to make. Enjoy experimenting with flavors and sharing it with loved ones.](https://recipetorch.com/wp-content/uploads/2025/04/7e196d06-1add-41d5-bf6e-84f512670fc3-768x768.webp)
Looking for a warm and cozy dish? This Creamy Tomato Tortellini Soup is your answer! With rich flavors and simple ingredients, you won’t be able to resist. I’ll guide you through easy steps to create a meal that warms your heart. Perfect for chilly nights, this soup is all about comfort. Let’s dive into the tasty details and get cooking!
Ingredients
Main Ingredients
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups vegetable broth
Essential Seasonings
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional)
Key Components
– 9 oz cheese tortellini (fresh or frozen)
– 1 cup heavy cream
– Salt to taste
– Freshly ground black pepper to taste
Garnishes
– Fresh basil leaves
To make this creamy tomato tortellini soup, you need fresh and simple ingredients. The base starts with olive oil, onion, and garlic. These create a great flavor. Next, add crushed tomatoes and vegetable broth. Together, they create a rich, comforting base.
For seasonings, dried basil and oregano bring a classic taste. If you like spice, toss in red pepper flakes. They add warmth without overpowering the soup.
The key components are cheese tortellini and heavy cream. The tortellini provides a delicious bite, while the cream gives the soup its creamy texture. Don’t forget to season with salt and black pepper to bring everything together.
For a bright finish, fresh basil leaves work wonders. They add a pop of color and flavor. You can find the full recipe above for exact measurements and steps. Enjoy creating this cozy dish!
Step-by-Step Instructions
Sautéing the Aromatics
First, I heat 2 tablespoons of olive oil in a large pot over medium heat. I add 1 medium onion, finely chopped, and cook it for about 4-5 minutes. The onion should look soft and clear. Next, I stir in 3 cloves of minced garlic. I let it cook for 1 minute, just until it releases its lovely smell.
Combining the Base Ingredients
Now, I pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. I stir well to mix everything. This step helps create a nice, smooth base for the soup.
Seasoning the Soup
Next, I sprinkle in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. If I want some heat, I add 1/2 teaspoon of red pepper flakes. I bring this mix to a gentle simmer for about 5 minutes. This allows all the flavors to blend together.
Cooking the Tortellini
Then, I add 9 ounces of cheese tortellini to the pot. I cook it according to the package instructions. This typically takes about 5-7 minutes. The tortellini will float when it’s ready.
Finishing with Cream
Once the tortellini is cooked, I lower the heat and stir in 1 cup of heavy cream. I let the soup warm through but avoid boiling it. After that, I taste and add salt and freshly ground black pepper to my liking.
Serving Suggestions
For a great look, I ladle the soup into shallow bowls. I top each bowl with fresh basil leaves and a sprinkle of Parmesan cheese. This adds a nice touch. I like to serve it with crusty bread for a filling meal. For the full recipe, check the details above.
Tips & Tricks
Ingredient Substitutions
You can easily make this soup fit your needs. If you want a dairy-free option, use coconut milk instead of heavy cream. It gives a nice creaminess without dairy. For pasta, choose gluten-free tortellini or any small pasta. You can even use fresh pasta for a softer bite.
Adjusting Flavor Profile
Want to enhance the flavor? Try adding a splash of balsamic vinegar or a bit of lemon juice. These will brighten the soup. If you like spice, increase red pepper flakes. You can also add a pinch of smoked paprika for a smoky twist. Don’t be afraid to taste as you go!
Time-Saving Methods
Short on time? Use pre-cooked tortellini. Just add it to the soup to warm it through. Canned tomatoes can also save you some prep time. They are just as tasty and make your life easier. This way, you can enjoy your creamy tomato tortellini soup in no time!
For the full recipe, check the [Full Recipe] section.
Variations
Adding Vegetables
You can make this soup even better by adding vegetables. Spinach, kale, and bell peppers are great choices. Just chop them up and add them to the pot while cooking. They will cook down quickly and add color and nutrition. You can use fresh or frozen veggies. Both work well and help make your soup heartier and more filling.
Protein Boosts
Want to turn this soup into a meal? You can add protein! Cooked chicken, sausage, or beans work best. Simply shred the chicken or slice the sausage and stir it in. If you choose beans, use canned ones for ease. They add creaminess and fiber, making your soup more satisfying.
Different Flavor Profiles
You can change the taste of your soup by tweaking the spices. Try adding Italian herbs like thyme and parsley for a classic touch. If you like heat, add more red pepper flakes or some diced jalapeños. You can also add a splash of balsamic vinegar for a tangy twist. Each variation makes the soup unique and fun to explore.
For the full recipe, check out Creamy Tomato Tortellini Soup!
Storage Info
Refrigeration
To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing it. Place it in the fridge within two hours of cooking. The soup stays good for about 3-4 days. When you reheat, heat it on the stove over low heat. Stir it often to keep it smooth and creamy.
Freezing
If you want to freeze soup, let it cool completely. Pour it into freezer-safe containers, leaving some space at the top for expansion. Seal tightly and label it with the date. You can freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge. Heat gently on the stove, stirring to maintain creaminess.
Shelf Life
For best taste and quality, consume your soup within 3-4 days when refrigerated. If frozen, use it within 3 months. Always check for any off smells or changes in color before eating. Following these best practices helps you enjoy every delicious bite of your creamy tomato tortellini soup! You can find the full recipe at the beginning of this article.
FAQs
Can I make Creamy Tomato Tortellini Soup in advance?
Yes, you can make this soup ahead of time. Prepare the soup, but skip adding the cream and tortellini. Store the soup in the fridge for up to three days. When you are ready to eat, heat it on the stove. Add the cream and tortellini, and cook until the pasta is tender. This keeps the tortellini from getting mushy.
What can I use instead of heavy cream?
You can use milk or coconut milk for a lighter soup. If you want a dairy-free option, try almond milk or cashew cream. Both will add creaminess without the dairy. Each option changes the taste slightly, so choose what you like best.
How do I thicken the soup?
If you want a thicker soup, there are a few ways to do this. You can blend a small amount of the soup and stir it back in. This gives a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and cook until it thickens.
What to serve with this soup?
This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette adds a nice touch. You can also serve it with garlic bread for a hearty meal. For extra flavor, top each bowl with grated Parmesan cheese. Check out the Full Recipe for more ideas!
In this blog post, we explored a creamy tomato tortellini soup from start to finish. We covered key ingredients like olive oil, garlic, and cheese tortellini, plus essential spices. I shared step-by-step instructions for making this comforting dish and offered tips for flavoring and ingredient swaps. You can even add extra veggies or protein for variety.
Final thoughts: This soup is a fun and easy dish to make. Enjoy experimenting with flavors and sharing it with loved ones.
![- 2 tablespoons olive oil - 1 medium onion, finely chopped - 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 cheese tortellini (fresh or frozen) - 1 cup heavy cream - Salt to taste - Freshly ground black pepper to taste - Fresh basil leaves To make this creamy tomato tortellini soup, you need fresh and simple ingredients. The base starts with olive oil, onion, and garlic. These create a great flavor. Next, add crushed tomatoes and vegetable broth. Together, they create a rich, comforting base. For seasonings, dried basil and oregano bring a classic taste. If you like spice, toss in red pepper flakes. They add warmth without overpowering the soup. The key components are cheese tortellini and heavy cream. The tortellini provides a delicious bite, while the cream gives the soup its creamy texture. Don’t forget to season with salt and black pepper to bring everything together. For a bright finish, fresh basil leaves work wonders. They add a pop of color and flavor. You can find the full recipe above for exact measurements and steps. Enjoy creating this cozy dish! First, I heat 2 tablespoons of olive oil in a large pot over medium heat. I add 1 medium onion, finely chopped, and cook it for about 4-5 minutes. The onion should look soft and clear. Next, I stir in 3 cloves of minced garlic. I let it cook for 1 minute, just until it releases its lovely smell. Now, I pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. I stir well to mix everything. This step helps create a nice, smooth base for the soup. Next, I sprinkle in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. If I want some heat, I add 1/2 teaspoon of red pepper flakes. I bring this mix to a gentle simmer for about 5 minutes. This allows all the flavors to blend together. Then, I add 9 ounces of cheese tortellini to the pot. I cook it according to the package instructions. This typically takes about 5-7 minutes. The tortellini will float when it's ready. Once the tortellini is cooked, I lower the heat and stir in 1 cup of heavy cream. I let the soup warm through but avoid boiling it. After that, I taste and add salt and freshly ground black pepper to my liking. For a great look, I ladle the soup into shallow bowls. I top each bowl with fresh basil leaves and a sprinkle of Parmesan cheese. This adds a nice touch. I like to serve it with crusty bread for a filling meal. For the full recipe, check the details above. You can easily make this soup fit your needs. If you want a dairy-free option, use coconut milk instead of heavy cream. It gives a nice creaminess without dairy. For pasta, choose gluten-free tortellini or any small pasta. You can even use fresh pasta for a softer bite. Want to enhance the flavor? Try adding a splash of balsamic vinegar or a bit of lemon juice. These will brighten the soup. If you like spice, increase red pepper flakes. You can also add a pinch of smoked paprika for a smoky twist. Don’t be afraid to taste as you go! Short on time? Use pre-cooked tortellini. Just add it to the soup to warm it through. Canned tomatoes can also save you some prep time. They are just as tasty and make your life easier. This way, you can enjoy your creamy tomato tortellini soup in no time! For the full recipe, check the [Full Recipe] section. {{image_4}} You can make this soup even better by adding vegetables. Spinach, kale, and bell peppers are great choices. Just chop them up and add them to the pot while cooking. They will cook down quickly and add color and nutrition. You can use fresh or frozen veggies. Both work well and help make your soup heartier and more filling. Want to turn this soup into a meal? You can add protein! Cooked chicken, sausage, or beans work best. Simply shred the chicken or slice the sausage and stir it in. If you choose beans, use canned ones for ease. They add creaminess and fiber, making your soup more satisfying. You can change the taste of your soup by tweaking the spices. Try adding Italian herbs like thyme and parsley for a classic touch. If you like heat, add more red pepper flakes or some diced jalapeños. You can also add a splash of balsamic vinegar for a tangy twist. Each variation makes the soup unique and fun to explore. For the full recipe, check out Creamy Tomato Tortellini Soup! To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing it. Place it in the fridge within two hours of cooking. The soup stays good for about 3-4 days. When you reheat, heat it on the stove over low heat. Stir it often to keep it smooth and creamy. If you want to freeze soup, let it cool completely. Pour it into freezer-safe containers, leaving some space at the top for expansion. Seal tightly and label it with the date. You can freeze the soup for up to 3 months. To reheat, thaw it overnight in the fridge. Heat gently on the stove, stirring to maintain creaminess. For best taste and quality, consume your soup within 3-4 days when refrigerated. If frozen, use it within 3 months. Always check for any off smells or changes in color before eating. Following these best practices helps you enjoy every delicious bite of your creamy tomato tortellini soup! You can find the full recipe at the beginning of this article. Yes, you can make this soup ahead of time. Prepare the soup, but skip adding the cream and tortellini. Store the soup in the fridge for up to three days. When you are ready to eat, heat it on the stove. Add the cream and tortellini, and cook until the pasta is tender. This keeps the tortellini from getting mushy. You can use milk or coconut milk for a lighter soup. If you want a dairy-free option, try almond milk or cashew cream. Both will add creaminess without the dairy. Each option changes the taste slightly, so choose what you like best. If you want a thicker soup, there are a few ways to do this. You can blend a small amount of the soup and stir it back in. This gives a creamy texture. Another option is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and cook until it thickens. This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette adds a nice touch. You can also serve it with garlic bread for a hearty meal. For extra flavor, top each bowl with grated Parmesan cheese. Check out the Full Recipe for more ideas! In this blog post, we explored a creamy tomato tortellini soup from start to finish. We covered key ingredients like olive oil, garlic, and cheese tortellini, plus essential spices. I shared step-by-step instructions for making this comforting dish and offered tips for flavoring and ingredient swaps. You can even add extra veggies or protein for variety. Final thoughts: This soup is a fun and easy dish to make. Enjoy experimenting with flavors and sharing it with loved ones.](https://recipetorch.com/wp-content/uploads/2025/04/7e196d06-1add-41d5-bf6e-84f512670fc3-250x250.webp)
