Creamy Tomato Basil Tortellini Soup
There’s something irresistibly comforting about a warm bowl of Creamy Tomato Basil Tortellini Soup. This luscious soup marries the tangy sweetness of crushed tomatoes with the silky richness of cream, elevated by fragrant basil and tender cheese tortellini. Perfect for crisp evenings or anytime you crave a hearty, soothing meal, this soup is quick to make, packed with flavor, and wholly satisfying. Whether you’re a seasoned home cook or just starting out, this recipe delivers a bowl of comfort that feels like a warm hug from the inside out.
Why This Recipe Is Reliable
This Creamy Tomato Basil Tortellini Soup recipe is a dependable weeknight winner for several reasons. First, it uses pantry staples like canned tomatoes and dried herbs, making it accessible year-round. The cooking method is straightforward—sauté, simmer, add tortellini, and finish with cream—ensuring consistent results without fuss. The balance of acidity from the tomatoes and richness from the cream creates a harmonious flavor profile that pleases all palates. Plus, the fresh basil garnish adds a bright, aromatic finish that lifts the entire dish. It’s a foolproof soup that’s both elegant and approachable.
Shopping List
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (9 ounces) cheese tortellini
- 1 cup heavy cream
- Fresh basil leaves for garnish
Equipment at a Glance
- Large pot or Dutch oven – for sautéing and simmering the soup
- Wooden spoon or silicone spatula – to stir ingredients gently
- Chef’s knife – to dice onion and mince garlic
- Measuring cups and spoons – for precise ingredient amounts
- Ladle and soup bowls – to serve and enjoy your soup
Make Creamy Tomato Basil Tortellini Soup: A Simple Method
Step 1: Sauté the Aromatics
Heat 2 tablespoons olive oil in your large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes, stirring occasionally. Then, add the minced garlic and sauté for another minute until fragrant but not browned.
Step 2: Add Tomatoes and Broth
Pour in the entire 28-ounce can of crushed tomatoes along with 4 cups of vegetable broth. Stir in 1 teaspoon dried basil and 1 teaspoon dried oregano. Season with salt and pepper according to your taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to develop depth.
Step 3: Cook the Tortellini
Once the soup has simmered and the flavors melded beautifully, add the 9-ounce package of cheese tortellini directly into the pot. Cook according to package instructions, usually about 3 to 5 minutes, until the tortellini are tender and cooked through.
Step 4: Stir in the Cream
Turn the heat down to low, then slowly stir in 1 cup of heavy cream. Allow the soup to warm through without boiling, so the cream integrates smoothly, creating a rich, velvety base. Taste and adjust seasoning if needed.
Step 5: Garnish and Serve
Ladle the soup into bowls and garnish generously with fresh basil leaves. The fresh basil adds a fragrant, herbaceous note that perfectly complements the creamy tomato broth and cheesy tortellini.
International Equivalents
- Italy: Similar to Creamy Tomato Basil Tortellini, though often with fresh pasta and a touch of Parmesan.
- France: A tomato bisque with cream, sometimes enriched with herbs like tarragon instead of basil.
- United States: Popular in many homes as a quick, comforting soup, often made with store-bought tortellini.
- Middle East: Uses similar ingredients but may swap the cream for yogurt or labneh for a tangy finish.
Behind the Recipe
- This soup was inspired by a desire to combine two classic favorites: tomato basil soup and cheese tortellini.
- The use of crushed tomatoes provides a rustic texture and intense flavor compared to plain tomato sauce.
- Heavy cream softens the acidity of the tomatoes, creating a luscious, smooth mouthfeel.
- The dried herbs ensure the soup is flavorful year-round, regardless of fresh herb availability.
- Adding tortellini turns the soup into a complete meal with protein and carbs in one bowl.
Best Ways to Store
Cool the Creamy Tomato Basil Tortellini Soup completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave to prevent curdling of the cream. If you want to freeze it, omit the tortellini initially and add freshly cooked pasta when serving, as freezing pasta can compromise its texture.
Frequently Asked Questions
Can I use fresh basil instead of dried?
Absolutely! Fresh basil can be added during the last few minutes of simmering or used as a garnish. It brings a brighter, more fragrant flavor. Just remember to reduce the dried basil amount slightly if substituting completely with fresh.
Is there a dairy-free alternative for the heavy cream?
Yes, you can substitute heavy cream with full-fat coconut milk or a cashew cream for a dairy-free version. These alternatives will keep the soup creamy but may impart a slightly different flavor.
Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld. Just store it properly in the fridge and reheat gently. Remember to add fresh tortellini when serving if freezing the soup base.
What type of tortellini works best?
Cheese-filled tortellini works beautifully for this recipe, providing a rich, gooey texture. However, you can experiment with spinach, mushroom, or meat tortellini based on your preference.
One Pan, More Ideas
- Try the Creamy Tomato Basil Pasta Bake for a comforting baked pasta dish with similar flavors.
- For a lighter take, explore Pasta With Fresh Tomato Sauce And Basil, which offers fresh, vibrant notes without cream.
- For a quick, creamy dinner, check out Creamy Tomato Basil Tortellini, a skillet meal with the same delicious ingredients.
Wrap-Up
This Creamy Tomato Basil Tortellini Soup is a perfect blend of hearty, creamy, and herbaceous flavors that come together effortlessly. Using simple ingredients and a straightforward method yields a soul-satisfying bowl, ideal for chilly days or anytime you want a delicious, filling meal. With its beautiful balance of textures and tastes, it’s sure to become a staple in your kitchen rotation. Give it a try, and don’t forget to garnish with plenty of fresh basil for that finishing touch of brightness and aroma.
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Creamy Tomato Basil Tortellini Soup
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in your large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally. Then add the minced garlic and sauté for another minute until fragrant but not browned.
- Pour in the entire 28-ounce can of crushed tomatoes along with 4 cups of vegetable broth. Stir in 1 teaspoon dried basil and 1 teaspoon dried oregano. Season with salt and pepper to taste. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
- Add the 9-ounce package of cheese tortellini directly into the pot. Cook according to package instructions, about 3 to 5 minutes, until tender and cooked through.
- Turn heat to low and slowly stir in 1 cup heavy cream. Warm through without boiling to integrate the cream smoothly. Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish generously with fresh basil leaves for a fragrant, herbaceous note.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk or cashew cream.
- Store soup in the refrigerator for up to 3 days; add fresh tortellini when reheating if frozen.
- Fresh basil can be used instead of dried basil, added near the end for a brighter flavor.
