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To make Creamy Tomato Basil Tortellini Soup, gather these ingredients: - 2 cups tortellini (fresh or frozen) - 1 tablespoon 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 cup heavy cream (or coconut cream for a lighter option) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) Garnishes can elevate your soup. Consider these options: - Fresh basil leaves for a burst of flavor. - Grated Parmesan cheese adds a rich, salty taste. - A drizzle of olive oil for a finishing touch. If you lack some ingredients, try these swaps: - Use any small pasta if you can’t find tortellini. - Swap olive oil for butter for a different flavor. - Chicken broth can replace vegetable broth for deeper taste. - Coconut cream can stand in for heavy cream to make it lighter. - Fresh herbs can replace dried ones if you have them on hand. These ingredients and options make this soup easy to prepare and customize! Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add 1 medium diced onion. Sauté it for about 5 to 7 minutes, until it turns translucent. This step builds a rich base for our soup. Next, add 3 minced garlic cloves. Sauté for another 1 to 2 minutes, just until the garlic smells yummy. Now, pour in 1 can (28 oz) of crushed tomatoes. Add 4 cups of vegetable broth to the pot. Stir them together well. This mix is the heart of your soup. Bring it to a gentle simmer. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Let this simmer for about 15 minutes to help the flavors blend. It’s time to add the star of the dish—2 cups of tortellini. If you use fresh tortellini, cook them for about 3 to 5 minutes. If they are frozen, let them cook for 7 to 10 minutes. Stir gently to avoid breaking them. Once they are tender, lower the heat and slowly stir in 1 cup of heavy cream. Mix until everything is combined. Heat it through for about 2 to 3 minutes, but be careful not to let it boil. Taste, and adjust the seasoning if needed. Your creamy tomato basil tortellini soup is now ready to serve! To boost the flavor, try adding fresh herbs. Fresh basil or thyme can make a big difference. You can also use garlic powder for extra depth. For a spicy kick, add red pepper flakes. This soup is great with a squeeze of lemon juice. It brightens the taste and adds freshness. If your soup is too thick, add more broth. If it's too thin, let it simmer longer. Taste often to adjust the salt and pepper. If you find it bland, fresh herbs or a splash of vinegar can help. For a creamier texture, blend a portion of the soup and mix it back in. Serve the soup with crusty bread for dipping. A side salad pairs well, too. For added richness, top it with grated Parmesan cheese. You can also sprinkle fresh basil leaves for color. This soup tastes even better the next day, so enjoy the leftovers! {{image_2}} To make a vegan version of creamy tomato basil tortellini soup, I swap heavy cream for coconut cream. It brings richness without dairy. I also use vegetable broth instead of chicken broth for a fully plant-based dish. Just be sure to check the tortellini package for dairy ingredients. Some brands offer vegan tortellini made from plant-based ingredients. This change keeps the soup creamy and satisfying. While tortellini shines here, you can use other pasta types. Shells or small penne work great. They soak up the soup's flavors well. Cook them according to the package instructions. Keep an eye on cooking times, as they may differ from tortellini. A fun twist is to use whole wheat or gluten-free pasta. These options add extra nutrition and cater to dietary needs. Adding seasonal veggies can enhance this soup’s flavor and nutrition. In spring, try fresh peas and asparagus for a pop of green. In fall, add diced butternut squash or kale. These veggies blend well with the creamy base. Chop them small so they cook evenly. Simply stir them in when you add the tortellini. This way, you enjoy a colorful and nutrient-rich bowl of soup. You can store your creamy tomato basil tortellini soup in the fridge. First, let it cool. Then, place it in an airtight container. It stays fresh for up to three days. Make sure to label the container with the date you made it. This way, you won’t forget when you made it. If you want to save some for later, freezing is a good option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last in the freezer for up to three months. When you’re ready to eat, just take it out and thaw it overnight in the fridge. Reheating this soup is easy! Pour the soup into a pot over low heat. Stir it often to keep it from sticking. If the soup is too thick, add a bit of vegetable broth or water. You can also reheat it in the microwave. Just heat it in 30-second bursts, stirring in between. Enjoy it warm, just like the first day! Yes, you can use dried tortellini in this soup. Just remember, cooking time will change. Dried tortellini usually needs more time to cook. Check the package for exact times. Typically, it takes about 10 to 12 minutes. Add it to the soup after simmering the tomatoes and broth. This way, the flavors blend well. If you want a lighter option, use coconut cream. It gives a nice flavor and keeps it creamy. You can also use half-and-half or whole milk. Both will work but will be less rich. For a dairy-free version, try almond milk or cashew cream. These options help keep the soup smooth. This soup can last for about three to four days in the fridge. Make sure to store it in an airtight container. When you reheat, do so gently on low heat. Avoid boiling, as it may affect the creaminess. If you add fresh tortellini, it may not keep as long. Check for freshness before eating. This blog post covered key elements of making a tasty tortellini soup. We explored ingredients, step-by-step instructions, and helpful tips. I shared ways to enhance flavors and fix common problems. You also learned about storage and possible variations, including vegan options. In my view, this soup is easy to make and fun to customize. With simple steps, anyone can enjoy a warm bowl. Dive in and try your own version!

Creamy Tomato Basil Tortellini Soup

Warm up your dinner table with this delightful creamy tomato basil tortellini soup! This easy recipe combines tender tortellini, fresh herbs, and a rich tomato base, making it the perfect comfort food. In just 30 minutes, you can prepare a tasty meal that serves four. Ready to indulge?It's time to get cooking!
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Ingredients
  

2 cups tortellini (fresh or frozen)

1 tablespoon 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 cup heavy cream (or coconut cream for a lighter option)

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.

    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

        Add the dried basil and oregano; season with salt and pepper to taste. Let the soup simmer for about 15 minutes to develop the flavors.

          Stir in the tortellini and cook according to package instructions, usually around 3-5 minutes for fresh tortellini or 7-10 minutes for frozen tortellini until they are tender.

            Lower the heat and slowly stir in the heavy cream, mixing until thoroughly combined. Let it heat through for 2-3 minutes, but do not let it boil.

              Taste and adjust seasoning if necessary.

                Serve hot in bowls, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese (if desired).

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