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- 1 tablespoon olive oil - 1 onion, chopped - 3 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/4 teaspoon red pepper flakes (optional) - 2 cups refrigerated cheese tortellini - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving The base of this creamy tomato basil tortellini soup starts with olive oil. You need just one tablespoon. It adds a nice richness. Next, chop one onion and mince three garlic cloves. These aromatics bring depth to your soup. You will also use one 28-ounce can of crushed tomatoes. This gives your soup a fresh and tangy flavor. For the liquid, four cups of vegetable broth add heartiness. Dried oregano and dried basil add classic Italian flavors. Use one teaspoon each. If you like a little heat, add a quarter teaspoon of red pepper flakes. For the main event, you will need two cups of refrigerated cheese tortellini. This makes the soup filling and fun. To finish it off, one cup of heavy cream adds creaminess. Don’t forget fresh basil! One cup, chopped, adds a burst of color and flavor. Use salt and pepper to taste. Finally, serve with grated Parmesan cheese for a savory twist. - 1/4 teaspoon red pepper flakes - Grated Parmesan cheese If you enjoy a little spice, consider adding red pepper flakes. It’s optional, but it can kick up the flavor! You can use grated Parmesan cheese as a topping. It makes your soup even more delicious. 1. Heating the olive oil In a large pot, pour in 1 tablespoon of olive oil. Heat it over medium heat. You want the oil hot but not smoking. 2. Sautéing onion and garlic Next, add 1 chopped onion to the pot. Cook it for about 5 minutes until it softens. Then, add 3 minced garlic cloves. Stir and cook for 1 more minute. The kitchen will smell great! 3. Adding tomatoes and broth Now, open a 28-ounce can of crushed tomatoes. Pour it into the pot. Add 4 cups of vegetable broth next. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. If you like spice, add 1/4 teaspoon of red pepper flakes. 4. Seasoning the soup Bring the soup to a simmer. This means small bubbles will form on the surface. It should take about 15 minutes. Stir it occasionally to mix the flavors well. 5. Simmering for flavor blending Let the soup simmer and watch as the flavors blend together. This step is key for a rich taste. 6. Incorporating the tortellini Now, it’s time to add the fun part! Stir in 2 cups of refrigerated cheese tortellini. Cook it according to the package instructions. This usually takes about 3 to 5 minutes. 7. Mixing in the heavy cream Lower the heat once the tortellini is ready. Slowly pour in 1 cup of heavy cream. Stir gently to mix everything. 8. Final seasoning adjustments Lastly, add fresh basil leaves that you chopped. Season with salt and pepper to taste. Heat through but don’t let it boil. Your soup is ready to serve! - Ensuring the right pasta doneness: Cook the tortellini until just al dente. This means it should be firm but not hard. The pasta will continue to cook in the soup. - Avoiding boiling after adding cream: Lower the heat before adding heavy cream. Boiling can cause the cream to separate. Stir gently to blend it smoothly. - Garnishing options: Top with grated Parmesan cheese and fresh basil leaves. This adds flavor and a nice look. - Pairing with bread or salads: Serve with crusty bread or a fresh salad. This complements the soup and makes it a full meal. - Adjusting spice levels: Add more or less red pepper flakes based on your taste. Start small; you can always add more if needed. - Enhancing with fresh herbs: Fresh basil elevates the soup’s taste. Try adding other herbs like parsley or thyme for extra flavor. {{image_2}} You can easily change up the broth in this soup. If you want more flavor, try chicken broth. It adds a nice depth. You can also use beef broth for a heartier taste. For pasta, cheese tortellini is great, but you can swap it out. Use mini shells or fettuccine if you like. They will still taste good in the soup. If you need gluten-free options, choose gluten-free pasta. Many brands offer tasty choices. Just make sure to check the package. For a vegan soup, skip the cheese tortellini and heavy cream. Use a plant-based cream and pasta instead. The soup will still be creamy and delicious. In spring or summer, add fresh vegetables like zucchini or bell peppers. They will brighten the soup. Just toss them in when you add the tortellini. When it's cold, you can make it heartier. Add potatoes or carrots to warm you up. They cook well and add nutrition. Adjust the spices to match the season too! To store leftovers, let the soup cool first. Place it in airtight containers. Glass or plastic containers work well. Be sure to leave some space at the top for expansion. This helps keep the soup fresh. You can freeze the soup for later. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. To reheat, thaw in the fridge overnight. Heat it on the stove over low heat. Stir well to combine, and add some water if needed. In the refrigerator, the soup lasts about 3 to 4 days. If you see any mold, a sour smell, or changes in color, discard it. Always check before eating to ensure it is safe. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Just let it cool and store it in the fridge. Reheat it on the stove before serving. The flavors will blend even more as it sits. How do I thicken the soup? If you want a thicker soup, you can blend it. Use an immersion blender to puree a part of the soup. You can also add more tortellini or a bit of cornstarch mixed with water to thicken it. Is there a dairy-free substitute for heavy cream? Yes, coconut milk or cashew cream works great as a dairy-free substitute. They add creaminess without dairy. Just be aware that it may change the flavor slightly. Can I use frozen tortellini? Absolutely! Frozen tortellini is perfect for this recipe. Just add it to the soup directly, and cook according to the package time. It saves you a step and tastes great. What goes well with tomato basil tortellini soup? This soup pairs well with crusty bread or a fresh salad. Garlic bread is also a fantastic choice for dipping. You can even add a sprinkle of grated Parmesan on top. Can I prepare this soup in a slow cooker? Yes, you can! Start by sautéing the onion and garlic in a pan, then transfer everything to the slow cooker. Cook on low for 4 to 6 hours. Add the cream and tortellini near the end. This article covered how to make a tasty tomato basil tortellini soup. You learned about key ingredients, like olive oil, garlic, and heavy cream. We walked through preparation and cooking steps simply. Cooking tips helped ensure your soup turns out great. Serving suggestions added extra flair. You can also try fun variations and know how to store leftovers. Enjoy this soup with your favorite bread for a cozy meal!

Creamy Tomato Basil Tortellini Soup

Indulge in the comforting flavors of Creamy Tomato Basil Tortellini Soup with this easy recipe! This delicious soup combines rich tomatoes, fresh basil, and cheesy tortellini for a meal that warms the soul. Perfect for any day of the week, it's ready in just 30 minutes! Click to explore the full recipe and elevate your dinner tonight with this delightful dish that everyone will love. Get cooking and enjoy every spoonful!
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Ingredients
  

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

2 cups refrigerated cheese tortellini

1 cup heavy cream

1 cup fresh basil leaves, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes if using. Bring to a simmer.

        Allow the soup to simmer for 15 minutes, stirring occasionally to blend the flavors.

          Stir in the cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes.

            Lower the heat and slowly pour in the heavy cream, stirring gently to combine.

              Stir in the fresh basil and season with salt and pepper to taste. Heat through but do not let it boil.

                Serve hot, garnished with grated Parmesan cheese and additional fresh basil if desired.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4