Picture yourself enveloped in the comforting aroma of Tomato Tortellini Soup simmering gently on the stove, its warm, inviting scent filling your kitchen.
This easy-to-make Italian favorite is both a cozy and indulgent delight, perfect for any day.
As the simple ingredients meld together—the tangy crushed tomatoes, creamy broth, and tender cheese tortellini—it’s a magical transformation into a heartwarming bowl of goodness.
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 package (9 ounces) cheese tortellini
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Tortellini Soup, you can follow this timeline:
- Preparation and Reading (5 minutes)
- Read through the recipe instructions and gather all the necessary ingredients and equipment.
- Prep Work (10 minutes)
- Dice the onion and mince the garlic.
- Measure out the olive oil, oregano, basil, red pepper flakes, crushed tomatoes, vegetable broth, and heavy cream.
- If not pre-grated, grate the Parmesan cheese and set aside fresh basil leaves for garnish.
- Cooking (20 minutes)
- Minute 0-5: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- Minute 5-6: Stir in the minced garlic, 1 teaspoon of oregano, 1 teaspoon of basil, and 1/4 teaspoon of red pepper flakes. Cook for an additional minute.
- Minute 6-10: Pour in the 28-ounce can of crushed tomatoes and 4 cups of vegetable broth. Bring the mixture to a boil.
- Minute 10-12: Reduce the heat to a simmer and stir in 1 cup of heavy cream.
- Minute 12-19: Add the 9-ounce package of cheese tortellini to the pot and cook until tender.
- Minute 19-20: Season with salt and pepper to taste.
- Resting and Serving (5 minutes)
- Allow the soup to rest for 5 minutes to enhance the flavors.
- Serve in bowls, garnished with 1/4 cup grated Parmesan cheese and fresh basil leaves.
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, oregano, basil, and red pepper flakes, cooking for another minute.
Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a boil.
Reduce heat to a simmer and stir in the heavy cream.
Add the cheese tortellini to the pot and cook until tender, about 7-9 minutes.
Season the soup with salt and pepper to taste.
Serve in bowls, garnished with grated Parmesan cheese and fresh basil leaves.
Serving Tips
- Crusty Bread: Pair with a warm, crusty baguette or sourdough to soak up the rich flavors of the soup.
- Side Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the creaminess of the soup.
- Garlic Breadsticks: Complement the soup with garlic breadsticks for a satisfying, savory addition.
- Grilled Cheese Sandwich: Enjoy with a classic grilled cheese sandwich for a comforting and hearty meal.
- Antipasto Platter: Accompany with an antipasto platter featuring olives, cured meats, and cheeses for an Italian-inspired meal.
Storage
To store Tomato Tortellini Soup, allow it to cool completely before transferring to an airtight container.
Refrigerate for up to 3 days.
Freeze for up to 3 months for longer storage.
Freezing
To freeze Tomato Tortellini Soup, cool the soup completely.
Then, store it in airtight containers, leaving space for expansion.
Freeze the soup without the tortellini.
Add fresh tortellini when reheating to maintain texture.
Reheating
To reheat Tomato Tortellini Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl and heat in 1-minute intervals.
Stir between intervals.
Final Thoughts
Tomato Tortellini Soup is a comforting and delicious dish that’s perfect for any occasion.
With its simple ingredients and quick preparation time, it’s an easy go-to meal for busy weeknights.
The combination of creamy tomato broth and tender cheese tortellini creates a satisfying flavor that everyone will love.
Plus, the addition of Parmesan cheese and fresh basil garnish adds an extra layer of taste and aroma.
Consider experimenting with different herbs or adding vegetables to customize this soup to your liking.
Enjoy this Italian classic with a side of crusty bread for the perfect meal.
Frequently Asked Questions
Can I Use Gluten-Free Tortellini for This Soup?
You can definitely substitute gluten-free tortellini in this soup. Make certain the cooking time matches package instructions, as gluten-free pasta often requires less time. Adjust salt levels, as some gluten-free options may have varying sodium content. Enjoy!
How Can I Make This Soup Vegan-Friendly?
Replace cheese tortellini with vegan tortellini, heavy cream with coconut milk, and Parmesan cheese with nutritional yeast. Sauté onions in olive oil, simmer with tomatoes and vegetable broth. Ascertain all substitutions maintain precise measurements and cooking techniques.
What Can I Substitute for Heavy Cream?
You can substitute heavy cream with 1 cup of coconut milk or 1 cup of blended silken tofu for a creamy texture. Use a whisk to guarantee smooth consistency. Adjust seasoning to maintain the soup’s balanced flavor.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté the onion and garlic first, then transfer all ingredients except tortellini and cream. Cook on low for 6 hours, add tortellini and cream, cook another 30 minutes.
How Long Can the Soup Be Stored in the Refrigerator?
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Make certain the soup cools to room temperature before refrigerating to prevent condensation, which can alter the soup’s texture and flavor.
Tomato Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 can crushed tomatoes 28 ounces
- 4 cup vegetable broth
- 1 cup heavy cream
- 1 package cheese tortellini 9 ounces
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
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, oregano, basil, and red pepper flakes, cooking for another minute.
- Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a boil.
- Reduce heat to a simmer and stir in the heavy cream.
- Add the cheese tortellini to the pot and cook until tender, about 7-9 minutes.
- Season the soup with salt and pepper to taste.
- Serve in bowls, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
