Picture a steaming bowl of creamy tomato tortellini soup, with its rich aroma of garlic and herbs filling the air.
This comforting Italian delight is surprisingly easy to whip up, perfect for a cozy night in.
As the crushed tomatoes meld with aromatic spices and the tortellini softens in the creamy broth, you’ll witness a simple yet magical transformation.
Ready to indulge in this heartwarming dish? Let’s bring this soup to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 8 ounces cheese tortellini
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Creamy Tomato Tortellini Soup, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Spend the first 5 minutes reading through the entire recipe to familiarize yourself with the steps and verify you have all the necessary ingredients and equipment.
- Use the remaining 5 minutes to gather and prepare your ingredients: dice the onion, mince the garlic, and chop the fresh basil, if necessary.
- Cooking (25 minutes)
- Minute 1-5: Heat the olive oil in the large pot over medium heat. Add the diced onion and sauté until translucent.
- Minute 6-7: Stir in the minced garlic and cook for an additional minute.
- Minute 8-9: Pour in the canned crushed tomatoes and chicken or vegetable broth.
- Minute 10-12: Add the dried basil, dried oregano, salt, and black pepper to the pot. Bring the mixture to a simmer.
- Minute 13-22: Let the mixture simmer for 10 minutes.
- Minute 23-25: Stir in the heavy cream and cheese tortellini. Cook the tortellini according to package instructions, which should take about 7-10 minutes.
- Resting and Serving (5 minutes)
- Minute 26: Remove the pot from heat and stir in the grated Parmesan cheese.
- Minute 27-30: Let the soup rest for 5 minutes to thicken slightly.
- Serving
- Serve the soup hot, garnished with fresh chopped basil.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the canned crushed tomatoes and chicken or vegetable broth.
Add the dried basil, dried oregano, salt, and black pepper to the pot.
Bring the mixture to a simmer and let it cook for 10 minutes.
Stir in the heavy cream and cheese tortellini.
Cook the tortellini according to package instructions, about 7-10 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese.
Let the soup rest for 5 minutes to thicken slightly.
Serve hot, garnished with fresh chopped basil.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the creamy soup.
- Caesar Salad: A classic pairing that adds a fresh, crisp contrast.
- Garlic Breadsticks: Enhance the Italian flavors with a garlicky twist.
- Grilled Cheese Sandwich: Complement the soup with a cheesy, crispy side.
- Roasted Vegetables: Add a healthy and colorful touch to your meal.
Storage
To store Creamy Tomato Tortellini Soup, refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop, adding a splash of broth if needed to maintain consistency.
Freezing
To freeze Creamy Tomato Tortellini Soup, cool completely.
Then transfer to airtight containers. Leave space for expansion.
Freeze up to 3 months.
Thaw overnight in the fridge before reheating gently.
Reheating
To reheat Creamy Tomato Tortellini Soup, gently warm it on the stovetop over low heat.
Stir frequently.
Avoid boiling to preserve the creamy texture and prevent the tortellini from becoming mushy.
Final Thoughts
Creamy Tomato Tortellini Soup is a delightful and comforting dish that combines the rich flavors of tomatoes and cheese tortellini with a creamy base.
The soup is perfect for a cozy meal, whether you’re serving it as a main course or a hearty starter.
It’s easy to prepare, requiring just a few simple ingredients and about 40 minutes from start to finish.
In this recipe, the use of canned crushed tomatoes and broth forms the flavorful base, while the addition of heavy cream adds a luxurious, smooth texture.
The cheese tortellini not only enhances the taste but also makes the soup more filling.
Fresh basil and Parmesan cheese provide a pop of freshness and a touch of umami.
For those seeking a vegetarian version, simply opt for vegetable broth and guarantee the tortellini is cheese-filled.
The steps are straightforward, making this soup accessible even for novice cooks.
By following the instructions and using the suggested tips, you can customize the soup to suit your taste preferences.
Whether you choose to enjoy it with a slice of crusty bread or on its own, this Creamy Tomato Tortellini Soup is sure to become a favorite in your recipe collection.
Frequently Asked Questions
Can I Substitute the Heavy Cream With a Non-Dairy Alternative?
You can substitute heavy cream with a non-dairy alternative like coconut cream or cashew cream. Choose coconut for a slight sweetness or cashew for a neutral taste. Make certain the alternative is smooth to maintain the soup’s consistency.
What Can I Use if I Don’t Have Canned Crushed Tomatoes?
If you don’t have canned crushed tomatoes, you can blend whole or diced tomatoes until smooth. Alternatively, mix tomato paste with water (1:1 ratio) for a similar consistency. Adjust seasoning to balance flavors accordingly.
Is It Possible to Make This Soup in a Slow Cooker?
You can make this soup in a slow cooker. Sauté onions and garlic first, then transfer to the slow cooker. Add remaining ingredients, except tortellini and cream. Cook on low for 6 hours. Add tortellini and cream last.
How Can I Make This Soup Spicier Without Overpowering Other Flavors?
To spice it up, add a pinch of red pepper flakes or a dash of hot sauce. Introduce them gradually, tasting as you go, to guarantee you don’t overpower the existing flavors. Adjust to your preference.
Are There Any Gluten-Free Tortellini Options Available for This Recipe?
Yes, you can find gluten-free tortellini in many grocery stores, typically made from rice or corn flour. Confirm it’s labeled gluten-free and follow cooking instructions carefully, as gluten-free pasta can have different cooking times.
Creamy Tomato Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 8 ounces cheese tortellini
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the canned crushed tomatoes and chicken or vegetable broth.
- Add the dried basil, dried oregano, salt, and black pepper to the pot.
- Bring the mixture to a simmer and let it cook for 10 minutes.
- Stir in the heavy cream and cheese tortellini.
- Cook the tortellini according to package instructions, about 7-10 minutes.
- Remove the pot from heat and stir in the grated Parmesan cheese.
- Let the soup rest for 5 minutes to thicken slightly.
- Serve hot, garnished with fresh chopped basil.
Notes
