Creamy Tomato Tortellini Soup Simple and Hearty Meal

Name: Creamy Tomato Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 28 ounces crushed tomatoes, preferably San Marzano; 4 cups vegetable broth, low-sodium preferred; 1 teaspoon dried basil; 1 teaspoon dried oregano; 0.5 teaspoon red pepper flakes; to taste salt and freshly ground black pepper; 9 ounces cheese tortellini; 1 cup heavy cream; for garnish fresh basil leaves

December 10, 2025April 3, 2025 by Nicole

Craving a warm, hearty meal that’s easy to make? Look no further! My creamy tomato tortellini soup hits the spot. Packed with flavors, this dish combines fresh ingredients with creamy goodness, making it perfect for any occasion. Whether you want a quick dinner or a comforting lunch, this soup will impress. Join me as we dive into the step-by-step process and tips for making this delicious dish at home!

Why I Love This Recipe

Comforting Flavor: This creamy tomato tortellini soup combines rich flavors of tomatoes and herbs, creating a warm and comforting dish perfect for any day.
Quick and Easy: With a total preparation time of just 30 minutes, this recipe is ideal for busy weeknights when you want something delicious without a long cooking time.
Versatile Ingredients: This soup can easily be customized with different vegetables or proteins, making it a flexible option for various dietary preferences.
Perfect Pairing: Serve it with crusty garlic bread or a fresh salad for a complete meal that is satisfying and delightful.

Ingredients

To make creamy tomato tortellini soup, you need simple yet flavorful ingredients. Here’s what you will need:

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 1 can (28 ounces) crushed tomatoes, preferably San Marzano

– 4 cups vegetable broth, low-sodium preferred

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1/2 teaspoon red pepper flakes (or to taste for desired spice level)

– Salt and freshly ground black pepper, to taste

– 9 ounces cheese tortellini (fresh or frozen)

– 1 cup heavy cream (or substitute with coconut cream for a dairy-free version)

– Fresh basil leaves, for garnish

Each ingredient plays a key role in building flavor and creaminess. The olive oil provides a rich base. Onion and garlic add depth to the soup. Crushed tomatoes bring sweetness and acidity, while vegetable broth enhances the soup’s heartiness.

Dried herbs like basil and oregano give a classic taste. Red pepper flakes add a nice kick but feel free to adjust to your liking. Cheese tortellini makes this dish filling and fun. Finally, heavy cream creates that smooth texture we love, and fresh basil on top adds a pop of color and freshness.

Gather these ingredients before you start cooking. It makes the process easier and more enjoyable!

Step-by-Step Instructions

Preparation Steps

1. Sauté the onion and garlic

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium onion, finely diced, and cook for about 5 minutes. Stir it until the onion softens and turns clear. Next, add 3 cloves of minced garlic. Cook for 1 minute until it smells great.

2. Combine tomatoes and broth

Pour in 1 can of crushed tomatoes, about 28 ounces. Then add 4 cups of low-sodium vegetable broth. Stir everything together so it mixes well.

3. Add herbs and spices

Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Don’t forget to season with salt and freshly ground black pepper to taste. Turn the heat up to bring the mix to a gentle boil.

4. Simmer to develop flavors

Once boiling, lower the heat. Let the soup simmer uncovered for 10 minutes. This helps all the flavors come together nicely.

Cooking Instructions

1. Incorporate cheese tortellini

Now, add 9 ounces of cheese tortellini to the pot. Cook them according to the package instructions, usually about 5-7 minutes, until they are tender and just right.

2. Stir in heavy cream

Lower the heat again and slowly mix in 1 cup of heavy cream. Stir gently until the soup looks creamy and smooth.

3. Final adjustments and serving

Let the soup simmer for another 2-3 minutes. Taste it and adjust the seasoning if needed. Serve hot in bowls and top with fresh basil leaves for a lovely finish.

Tips & Tricks

Best Practices for Cooking Soup

– Selecting quality ingredients: Start with the best ingredients. Choose fresh herbs if you can. Look for ripe tomatoes. San Marzano tomatoes are my favorite for soups. Fresh tortellini adds a nice touch. If using frozen, check for quality brands.

– How to avoid overcooking tortellini: Timing is key for tortellini. Add it to the soup when it’s nearly done cooking. Follow package instructions closely. Taste a piece to check doneness. You want them tender but still firm, not mushy.

Enhancing Flavor

– Using fresh herbs vs. dried: Fresh herbs bring brighter flavors. Use them at the end for the best taste. Dried herbs are great for cooking, too. They are handy and still add good flavor. I often mix both for a richer taste.

– Adjusting spice levels: Spice it up to your liking. Red pepper flakes can be added slowly. Start with a little, then taste. If you love heat, feel free to add more. Balance is key, so adjust carefully to find your perfect spice level.

Pro Tips

Use Quality Tomatoes: Opt for San Marzano tomatoes for a richer, sweeter flavor that enhances the overall taste of your soup.
Adjust Creaminess: For a lighter version, reduce the amount of heavy cream or substitute it with a splash of milk or plant-based cream.
Flavor Boost: Add a splash of balsamic vinegar or a pinch of sugar if the soup tastes too acidic; it helps balance the flavors.
Perfect Tortellini: Ensure not to overcook the tortellini; they should be tender yet firm to the bite for the best texture in your soup.

Variations

Dairy-Free Option

You can easily make this soup dairy-free. Just swap the heavy cream for coconut cream. Coconut cream adds a rich flavor and keeps the soup creamy. It also gives a hint of sweetness that pairs well with tomatoes.

Protein Additions

Want to add some protein? You can mix in cooked chicken or beans. Cooked chicken makes the soup heartier. Beans like cannellini or chickpeas add fiber and nutrition. Both options work well with the creamy tomato base.

Vegetable Enhancements

Boost the veggie content by adding spinach or kale. These greens add color and nutrients. Toss in a handful during the last few minutes of cooking. This way, they stay bright and fresh. Enjoy the extra flavor and health benefits!

Storage Info

Refrigeration Guidelines

To keep your creamy tomato tortellini soup fresh, follow these steps:

– Let the soup cool down to room temperature.

– Transfer it to an airtight container.

– Store in the fridge for up to three days.

This way, you can enjoy your soup later without losing flavor.

Freezing Instructions

If you want to save some soup for later, freezing is a great option:

– Use a freezer-safe container or freezer bags.

– Leave some space at the top for expansion.

– Freeze for up to three months.

When you’re ready to eat it, just thaw it in the fridge overnight.

Reheating Tips

Reheating your soup is simple. You can use either the microwave or the stovetop:

– Microwave: Pour soup into a microwave-safe bowl. Heat for 2-3 minutes, stirring halfway.

– Stovetop: Place soup in a pot over medium heat. Stir often until it’s warm.

Both methods work well. Just make sure it’s hot all the way through before serving!

FAQs

Common Questions

Can I use homemade broth?

Yes, you can use homemade broth. It adds a great flavor. Just use low-sodium broth if you can. This keeps the salt level in check.

How long does tortellini take to cook?

Tortellini cooks in about 5 to 7 minutes. Check the package for exact times. You want them tender but firm, or al dente.

What can I substitute for heavy cream?

If you need a substitute for heavy cream, use coconut cream. It gives a nice, creamy texture. You can also use cashew cream for a nutty flavor.

Is this soup gluten-free?

The soup is not gluten-free if you use regular tortellini. However, you can find gluten-free tortellini at many stores. Just check the labels to be sure.

This blog post explored making a delicious soup with simple ingredients like olive oil, onions, and garlic. We covered each step, from sautéing to serving. I shared tips on using fresh herbs and avoiding overcooking the tortellini. You learned about variations, like dairy-free or protein additions. Lastly, we discussed storage and reheating methods.

Making soup at home can be fun and rewarding. Enjoy experimenting with flavors to suit your tast

$To make creamy tomato tortellini soup, you need simple yet flavorful ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes, preferably San Marzano - 4 cups vegetable broth, low-sodium preferred - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (or to taste for desired spice level) - Salt and freshly ground black pepper, to taste - 9 ounces cheese tortellini (fresh or frozen) - 1 cup heavy cream (or substitute with coconut cream for a dairy-free version) - Fresh basil leaves, for garnish Each ingredient plays a key role in building flavor and creaminess. The olive oil provides a rich base. Onion and garlic add depth to the soup. Crushed tomatoes bring sweetness and acidity, while vegetable broth enhances the soup's heartiness. Dried herbs like basil and oregano give a classic taste. Red pepper flakes add a nice kick but feel free to adjust to your liking. Cheese tortellini makes this dish filling and fun. Finally, heavy cream creates that smooth texture we love, and fresh basil on top adds a pop of color and freshness. Gather these ingredients before you start cooking. It makes the process easier and more enjoyable! {{ingredient_image_2}} 1. Sauté the onion and garlic Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium onion, finely diced, and cook for about 5 minutes. Stir it until the onion softens and turns clear. Next, add 3 cloves of minced garlic. Cook for 1 minute until it smells great. 2. Combine tomatoes and broth Pour in 1 can of crushed tomatoes, about 28 ounces. Then add 4 cups of low-sodium vegetable broth. Stir everything together so it mixes well. 3. Add herbs and spices Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Don't forget to season with salt and freshly ground black pepper to taste. Turn the heat up to bring the mix to a gentle boil. 4. Simmer to develop flavors Once boiling, lower the heat. Let the soup simmer uncovered for 10 minutes. This helps all the flavors come together nicely. 1. Incorporate cheese tortellini Now, add 9 ounces of cheese tortellini to the pot. Cook them according to the package instructions, usually about 5-7 minutes, until they are tender and just right. 2. Stir in heavy cream Lower the heat again and slowly mix in 1 cup of heavy cream. Stir gently until the soup looks creamy and smooth. 3. Final adjustments and serving Let the soup simmer for another 2-3 minutes. Taste it and adjust the seasoning if needed. Serve hot in bowls and top with fresh basil leaves for a lovely finish. - Selecting quality ingredients: Start with the best ingredients. Choose fresh herbs if you can. Look for ripe tomatoes. San Marzano tomatoes are my favorite for soups. Fresh tortellini adds a nice touch. If using frozen, check for quality brands. - How to avoid overcooking tortellini: Timing is key for tortellini. Add it to the soup when it’s nearly done cooking. Follow package instructions closely. Taste a piece to check doneness. You want them tender but still firm, not mushy. - Using fresh herbs vs. dried: Fresh herbs bring brighter flavors. Use them at the end for the best taste. Dried herbs are great for cooking, too. They are handy and still add good flavor. I often mix both for a richer taste. - Adjusting spice levels: Spice it up to your liking. Red pepper flakes can be added slowly. Start with a little, then taste. If you love heat, feel free to add more. Balance is key, so adjust carefully to find your perfect spice level. Pro Tips Use Quality Tomatoes: Opt for San Marzano tomatoes for a richer, sweeter flavor that enhances the overall taste of your soup. Adjust Creaminess: For a lighter version, reduce the amount of heavy cream or substitute it with a splash of milk or plant-based cream. Flavor Boost: Add a splash of balsamic vinegar or a pinch of sugar if the soup tastes too acidic; it helps balance the flavors. Perfect Tortellini: Ensure not to overcook the tortellini; they should be tender yet firm to the bite for the best texture in your soup. {{image_4}} You can easily make this soup dairy-free. Just swap the heavy cream for coconut cream. Coconut cream adds a rich flavor and keeps the soup creamy. It also gives a hint of sweetness that pairs well with tomatoes. Want to add some protein? You can mix in cooked chicken or beans. Cooked chicken makes the soup heartier. Beans like cannellini or chickpeas add fiber and nutrition. Both options work well with the creamy tomato base. Boost the veggie content by adding spinach or kale. These greens add color and nutrients. Toss in a handful during the last few minutes of cooking. This way, they stay bright and fresh. Enjoy the extra flavor and health benefits! To keep your creamy tomato tortellini soup fresh, follow these steps: - Let the soup cool down to room temperature. - Transfer it to an airtight container. - Store in the fridge for up to three days. This way, you can enjoy your soup later without losing flavor. If you want to save some soup for later, freezing is a great option: - Use a freezer-safe container or freezer bags. - Leave some space at the top for expansion. - Freeze for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. Reheating your soup is simple. You can use either the microwave or the stovetop: - Microwave: Pour soup into a microwave-safe bowl. Heat for 2-3 minutes, stirring halfway. - Stovetop: Place soup in a pot over medium heat. Stir often until it's warm. Both methods work well. Just make sure it’s hot all the way through before serving! Can I use homemade broth? Yes, you can use homemade broth. It adds a great flavor. Just use low-sodium broth if you can. This keeps the salt level in check. How long does tortellini take to cook? Tortellini cooks in about 5 to 7 minutes. Check the package for exact times. You want them tender but firm, or al dente. What can I substitute for heavy cream? If you need a substitute for heavy cream, use coconut cream. It gives a nice, creamy texture. You can also use cashew cream for a nutty flavor. Is this soup gluten-free? The soup is not gluten-free if you use regular tortellini. However, you can find gluten-free tortellini at many stores. Just check the labels to be sure. This blog post explored making a delicious soup with simple ingredients like olive oil, onions, and garlic. We covered each step, from sautéing to serving. I shared tips on using fresh herbs and avoiding overcooking the tortellini. You learned about variations, like dairy-free or protein additions. Lastly, we discussed storage and reheating methods. Making soup at home can be fun and rewarding. Enjoy experimenting with flavors to suit your taste!$