Creamy Tomato Basil Tortellini Soup

$- 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream - 1 package (9 oz) cheese tortellini - 2 cups fresh spinach, roughly chopped - 1/2 cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish The ingredients for this creamy tomato basil tortellini soup bring a burst of flavor. Each item plays a key role in creating a warm and inviting dish. You can swap a few items if needed. Use chicken broth instead of vegetable broth. You can replace heavy cream with milk or a non-dairy alternative for a lighter version. If you lack fresh spinach, frozen spinach works too. You may also use tortellini filled with other cheeses or even meat. Fresh ingredients matter in this recipe. Fresh basil and spinach offer vibrant flavors and colors. They enhance not just taste but also nutrition. Fresh garlic and onion add depth to the soup. Using canned tomatoes is fine, but try to choose high-quality brands for the best flavor. When you use fresh items, your soup will taste brighter and more delicious. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream - 1 package (9 oz) cheese tortellini - 2 cups fresh spinach, roughly chopped - 1/2 cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish Next, heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about five minutes. You want the onion to turn soft and clear. Then, add the minced garlic. Stir it in for one to two minutes until it smells great. Pour in the crushed tomatoes and vegetable broth. Add the dried oregano and basil. Mix it well. Bring the soup to a simmer and let it cook for ten to fifteen minutes. This time helps the flavors blend. After that, lower the heat and stir in the heavy cream. Let it warm through gently. Then, add the cheese tortellini. Cook according to the package, usually five to seven minutes, until they are soft. Stir in the chopped spinach and let it cook for another two to three minutes. The spinach will wilt and add color to your soup. Remove the pot from heat. Stir in the grated Parmesan cheese, and season with salt and pepper. Now, ladle the soup into bowls. For a lovely finish, garnish each bowl with fresh basil leaves. This adds a pop of color and flavor. Enjoy your creamy tomato basil tortellini soup! To make your soup even tastier, add fresh herbs. Chopped basil brightens the dish. If you like a kick, add a pinch of red pepper flakes. You can also swap heavy cream for half-and-half for a lighter option. For depth, try a splash of balsamic vinegar. This adds a nice touch and balances the sweetness of the tomatoes. One common mistake is overcooking the tortellini. Follow the package time closely. If you cook them too long, they become mushy. Another error is not seasoning enough. Taste your soup before serving. Add salt and pepper as needed. Lastly, avoid skipping the fresh basil at the end. It gives a fresh flavor that makes the soup pop. Serve your soup in rustic bowls for a cozy feel. Top each bowl with extra Parmesan cheese and fresh basil leaves. A drizzle of olive oil adds a nice finish. For a complete meal, pair it with crusty bread or a simple salad. Both complement the soup well and make your meal special. Pro Tips Use Fresh Ingredients: Fresh basil and spinach can significantly enhance the flavor of the soup, making it more vibrant and aromatic. Adjust Creaminess: For a lighter version, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative. Customize the Tortellini: Feel free to experiment with different flavors of tortellini, such as spinach or mushroom, to complement the soup. Make It Ahead: This soup keeps well in the refrigerator for a few days, making it a great option for meal prep or leftovers. {{image_2}} You can easily make this soup vegetarian by leaving out the cheese tortellini. Instead, use vegetable-based tortellini. For a vegan option, swap the heavy cream with coconut milk or a plant-based cream. These alternatives give you a rich taste while keeping it dairy-free. Add some nutritional yeast for a cheesy flavor without the dairy. If you want to change up the pasta, try using whole wheat or gluten-free tortellini. You can also use other shapes, like small shells or even orzo. Each shape adds a fun twist to the soup. Just make sure to adjust the cooking time based on what pasta you choose. For extra protein, add cooked chicken, shrimp, or beans. Shredded rotisserie chicken works great and saves time. If you like plant proteins, try adding chickpeas or lentils. They blend well with the flavors and make the soup hearty. Just stir them in during the last few minutes of cooking. After enjoying your creamy tomato basil tortellini soup, store leftovers in an airtight container. Let the soup cool to room temperature before sealing it. This step helps keep it fresh longer. You can keep it in the fridge for about three days. If you want to keep it longer, consider freezing it. When you are ready to enjoy your leftovers, reheat gently. You can warm it on the stove over low heat. Stir often to make sure it heats evenly. You can also use a microwave. Heat in short bursts, stirring in between. This method helps avoid hot spots that can burn your soup. If you want to freeze the soup, do so before adding the tortellini. The pasta can become mushy after freezing and thawing. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space for expansion. Label the container with the date. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this soup ahead of time. It tastes even better the next day. Just store it in the fridge after it cools down. When you're ready to eat, heat it on the stove. If you make it too early, the tortellini may become soft. You can add fresh tortellini when you reheat it. This keeps the pasta nice and firm. To thicken the soup, add more cheese or cream. You can also blend part of the soup. Use an immersion blender for a smooth texture. If you want a chunky soup, mash some of the tortellini with a fork. This will give the soup a nice, hearty feel. Don't forget to adjust the seasoning after thickening! This soup pairs well with a fresh salad or crusty bread. Garlic bread is a great choice too. You can also serve it with grilled cheese for a cozy meal. Add a sprinkle of extra Parmesan on top for a tasty finish. A glass of crisp white wine complements the soup nicely. This blog post covered how to make a great soup. We talked about ingredients, with a full list and substitutions. I explained why fresh ingredients matter. Then, I shared a simple cooking process and tips for serving. You learned ways to enhance flavor and avoid common mistakes. I also introduced fun variations, including vegetarian and vegan options. Lastly, I noted how to store and reheat your soup. Cooking should be fun and rewarding. Enjoy creating your perfect bowl!$

Creamy Tomato Basil Tortellini Soup

A rich and flavorful soup made with crushed tomatoes, cheese tortellini, and fresh basil.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
28 oz can crushed tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup heavy cream
9 oz package cheese tortellini
2 cups fresh spinach, roughly chopped
0.5 cup freshly grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the crushed tomatoes and vegetable broth. Add the dried oregano and dried basil, stirring well to combine.
Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream, allowing it to gently heat through.
Add the cheese tortellini to the soup and cook according to package instructions, usually about 5-7 minutes, until they are tender.
Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh basil leaves.

Notes

Serve the soup in rustic bowls with a sprinkle of additional Parmesan cheese and a drizzle of olive oil for an extra touch.

Keyword basil, creamy, soup, tomato, tortellini