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To make this soup, you need a few key items. Here’s a list of the main ingredients: - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 (28-ounce) can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 (9-ounce) package cheese tortellini - 1 cup heavy cream - Fresh basil leaves for garnish These ingredients come together to create a rich and creamy soup. The crushed tomatoes form the base, while the tortellini adds a delicious touch. You can make this soup even better with some optional add-ins. Consider these ideas: - Spinach or kale for added nutrients - Red pepper flakes for some heat - Parmesan cheese for a savory boost - A splash of balsamic vinegar for depth Adding these can change the flavor profile. They make the soup unique to your taste. When choosing tortellini, go for cheese-filled varieties. Here are some great options: - Ricotta and spinach tortellini - Four-cheese tortellini - Mushroom or truffle tortellini Each type brings its own flavor. Make sure to check the package for cooking times so your tortellini is tender yet firm. Start by gathering your ingredients. You need olive oil, onion, and garlic. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns clear, about five minutes. This step builds the flavor base. Then, add the minced garlic and cook for one more minute. You want that lovely aroma to fill your kitchen. Next, pour in the crushed tomatoes and vegetable broth. Stir to mix everything well. Now, add dried basil, oregano, salt, and pepper. These spices bring warmth to the soup. Bring the mixture to a simmer, letting it cook for about ten minutes. This time allows the flavors to blend beautifully. After the base simmers, it’s time to add the tortellini. Cook according to the package, usually about four to five minutes. Once they are tender, reduce the heat to low. Stir in the heavy cream slowly. Mix until it becomes creamy and smooth. Taste your soup and adjust the seasoning if needed. Serve it hot, topped with fresh basil leaves for a pop of color and flavor. To keep your cream smooth, add it slowly. Start with a low heat before adding the cream. This helps it mix well without forming clumps. Stir gently as you add the cream. If you see any lumps, whisk quickly to combine. Always taste the soup after adding cream. Adjust seasoning if needed. This way, you ensure a rich and creamy soup. Sautéing garlic and onion adds flavor. Use medium heat and watch them closely. Heat the olive oil in a large pot. Add the diced onion first and stir. Cook until it turns soft and clear. This usually takes about five minutes. Then, add the minced garlic. Cook for just one minute. Garlic burns easily, so stay alert. Stir often to prevent sticking. This method builds a strong base for your soup. Making soup ahead saves time. You can cook the base and add tortellini later. Prepare the onion, garlic, tomatoes, and broth. Let it cool before storing in the fridge. When ready to serve, reheat the base. Add tortellini and cook until tender. Finally, stir in the cream. This keeps the soup fresh and creamy. You can also freeze the soup base. Just add the cream and tortellini when you reheat. This way, you have a quick meal ready for busy days. {{image_2}} You can easily make this soup vegetarian. Simply switch out the cheese tortellini for a veggie version. Look for tortellini made with spinach or other vegetables. You can also replace the heavy cream with coconut milk or cashew cream. This keeps the soup rich and creamy without dairy. Want to boost the protein? Add cooked chicken or sausage to your soup. Shredded rotisserie chicken works great. You can also use cooked lentils for a vegetarian option. Just stir them in before serving. This makes the soup heartier and more filling. If you need gluten-free options, check for gluten-free tortellini. Many brands offer these now. You can also use gluten-free pasta shapes. Just cook them separately and add them to the soup before serving. This way, everyone can enjoy the meal without worry. To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Let the soup cool to room temperature first. This helps avoid moisture buildup that can spoil the soup. Place the container in the fridge. It should stay good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. If you have more soup than you can eat, freezing works well. Use freezer-safe containers or bags. Make sure to leave a little space at the top for expansion. Label the containers with the date. The soup will stay fresh for up to 3 months in the freezer. When you're ready to enjoy it, just thaw in the fridge overnight. When it's time to reheat, avoid boiling the soup. Heat it slowly over low heat in a pot. Stir often to keep the cream from curdling. You can add a splash of broth or cream if it seems too thick. If you use a microwave, heat in short intervals. Stir in between to ensure even heating. Enjoy your creamy soup just like the first time! Yes, you can use fresh tomatoes instead of canned. You will need about 5-6 medium-sized tomatoes. First, peel and chop them. Then, cook them down to create a sauce. This method gives a fresh taste to the soup. Just remember, fresh tomatoes may take longer to break down than canned ones. To spice up the soup, add red pepper flakes or hot sauce. You can start with ½ teaspoon of red pepper flakes. Stir it in when you add the dried herbs. If you like it hotter, feel free to add more. You can also add diced jalapeños for a fresh kick. Adjust the spice to fit your taste. I love serving this soup with a crispy grilled cheese sandwich. The gooey cheese and crispy bread make a perfect pair. You can also serve it with a fresh green salad. A light salad adds a nice crunch and balance. For a fun touch, try garlic bread on the side. It soaks up all the delicious broth. This blog post covered how to make creamy tomato tortellini soup. We explored key ingredients, step-by-step instructions, and helpful tips. I shared variations to suit different diets and storage advice for leftovers. In the end, this soup is easy to make and full of flavor. It’s a warm dish perfect for any season. With a few simple tweaks, you can make it your own. Enjoy your cooking adventure and savor every bite!

Creamy Tomato Tortellini Soup

Warm up with a bowl of creamy tomato tortellini soup, packed with rich flavors and comforting ingredients. This easy recipe combines sautéed onions, garlic, and crushed tomatoes with cheese tortellini and a splash of heavy cream for a deliciously creamy touch. Perfect for chilly days or a cozy dinner, this soup is sure to please. Click through to discover the full recipe and enjoy a comforting meal tonight!
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Ingredients
  

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 (9-ounce) package cheese tortellini

1 cup heavy cream

Fresh basil leaves for garnish

Instructions
 

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

    Stir in the minced garlic and cook for an additional minute, until fragrant.

      Pour in the crushed tomatoes and vegetable broth. Stir to combine.

        Add the dried basil, oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

          Add the tortellini to the pot and cook according to package instructions, usually around 4-5 minutes, until tender.

            Reduce the heat to low and stir in the heavy cream, gently mixing until well incorporated and creamy.

              Taste the soup and adjust seasoning if necessary.

                Serve hot, garnished with fresh basil leaves.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 bowls