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To make this comforting soup, gather these key ingredients: - 2 cups vegetable broth - 1 can (15 ounces) crushed tomatoes - 1 cup heavy cream - 1 package (9 ounces) cheese tortellini - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 2 tablespoons olive oil - Salt and pepper to taste These ingredients work together to create a rich and creamy base. The vegetable broth adds depth, while the crushed tomatoes bring a burst of flavor. The heavy cream gives the soup its creamy texture, making each spoonful delightful. To elevate your soup, consider these garnishes and add-ins: - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Fresh basil not only adds color but also enhances the aroma. Parmesan cheese brings a salty kick that pairs well with the creaminess. You can also add cooked protein, like chicken or sausage, for extra heartiness. This soup serves about four people. Each serving contains roughly: - Calories: 370 - Protein: 12g - Carbohydrates: 32g - Fat: 22g These numbers may vary based on the specific brands and types of ingredients you use. The soup is rich in flavors and nutrition, making it a satisfying meal on its own. Enjoy the warmth and comfort of Creamy Tomato Basil Tortellini Soup. To start, grab a large pot and heat two tablespoons of olive oil over medium heat. Once the oil is hot, add one diced onion. Sauté it for about five minutes. You want it to be soft and clear, not brown. Next, stir in three minced garlic cloves and let it cook for one to two minutes. This step adds a lovely aroma to your kitchen. Now, it’s time to add flavor. Pour in one can of crushed tomatoes and two cups of vegetable broth. Add one teaspoon of dried basil and one teaspoon of dried oregano, then stir everything together. Bring the mixture to a gentle simmer. Let it cook for about ten minutes. This will help the flavors blend nicely. After the soup base is ready, reduce the heat to low. Now, add one package of cheese tortellini. Cook the tortellini according to the package instructions, usually about three to five minutes. Watch for them to float to the top; that means they are done! Once the tortellini is ready, stir in one cup of heavy cream. Mix well until the soup turns creamy and smooth. Give it a taste and add salt and pepper as needed. After that, let the soup sit for a couple of minutes to cool down slightly. For serving, ladle the soup into bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese on top. This adds a nice touch. Your Creamy Tomato Basil Tortellini Soup is now ready to enjoy! To boost the flavor of your creamy tomato basil tortellini soup, use fresh herbs. Fresh basil adds a brighter taste than dried. You can also add a splash of lemon juice for brightness. A pinch of red pepper flakes gives a nice kick if you like heat. For depth, try adding a bit of sugar to balance the acidity of the tomatoes. Lastly, finish the soup with a drizzle of high-quality olive oil before serving for extra richness. One common mistake is overcooking the tortellini. Follow the package instructions closely. If you cook them too long, they can become mushy. Another mistake is not sautéing the onion and garlic long enough. Properly cooking them adds a sweet and savory base. Avoid adding the cream too early; it can curdle if boiled. Lastly, be mindful with salt. Taste your soup before adding more, as the broth and cheese can be salty. You can serve this soup with crusty bread or a side salad for a full meal. For a twist, try adding cooked chicken or sausage for extra protein. You can also mix in some spinach or kale for added greens. If you want a lighter soup, use half-and-half instead of heavy cream. For a fun presentation, serve it in a bread bowl. Each of these ideas can make your soup feel new and exciting each time you enjoy it! {{image_2}} If you want a vegetarian version, it’s easy! Start by using vegetable broth, which I already suggest. You can keep the cheese tortellini too, as it adds great flavor. For a little extra veggie goodness, toss in some spinach or kale during the last few minutes of cooking. This will make the soup a bit heartier and oh-so-green. Want to add some protein? Chicken or sausage works great! For chicken, use cooked, shredded chicken. Stir it in after you add the heavy cream. For sausage, try Italian sausage. Brown it in the pot before adding the onions. This adds a nice kick and depth of flavor to the soup. If you’re looking for gluten-free options, there are many brands of gluten-free tortellini. They taste just as good! Just cook them according to the package directions and add them to the soup like regular tortellini. You can also use gluten-free pasta shapes if tortellini isn't available. Just make sure to adjust the cooking time as needed. After enjoying your creamy tomato basil tortellini soup, let it cool. Pour the leftover soup into an airtight container. Make sure to seal it tightly. Place the container in the fridge. The soup will stay fresh for about 3 to 4 days. When you're ready to enjoy the soup again, heat it gently. Pour the soup into a pot over low heat. Stir it often to keep it from sticking. This helps the flavors blend. If the soup seems thick, add a splash of vegetable broth or water. Heat it until warm, but don't boil it. You can freeze this soup for later. Use a freezer-safe container or a resealable bag. Leave some space at the top, as the soup will expand. Label the container with the date. The soup can last up to 3 months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat it on the stove, following the tips above. Enjoy your soup at its best! Yes, you can make this soup ahead of time. Cook the soup, let it cool, and store it in the fridge. It stays fresh for three days. When ready, just reheat it on the stove. This soup tastes even better the next day as the flavors blend well. If you want a lighter option, use half-and-half or whole milk. These options will change the creaminess a bit but still taste great. For a dairy-free choice, try coconut cream or cashew cream. Both add a nice richness without dairy. Absolutely! Fresh tomatoes work well in this soup. Use about six medium-sized tomatoes. Just chop them and cook them down until soft. You may need to add a touch more vegetable broth to keep the soup's consistency. Fresh tomatoes give a bright flavor that many love. This blog post covered how to make creamy tomato basil tortellini soup. You learned about the key ingredients, steps for cooking, and ways to enhance flavor. I shared tips on variations for dietary needs, storage advice, and answers to common questions. In conclusion, this soup is easy and fun to make. You can customize it to fit your taste. Enjoy every bowl filled with warmth and flavor!

Creamy Tomato Basil Tortellini Soup

Indulge in a warm bowl of creamy tomato basil tortellini soup that’s perfect for any day! With just a handful of ingredients, like rich crushed tomatoes, velvety heavy cream, and cheesy tortellini, you can whip up this comforting dish in just 30 minutes. Elevate your meal with fresh basil and Parmesan for the ultimate flavor experience. Click to explore the full recipe and treat yourself to a delightful homemade soup!
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Ingredients
  

2 cups vegetable broth

1 can (15 ounces) crushed tomatoes

1 cup heavy cream

1 package (9 ounces) cheese tortellini

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

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 1-2 minutes until fragrant.

      Add the crushed tomatoes to the pot along with the vegetable broth, dried basil, and oregano. Stir to combine.

        Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

          Reduce the heat to low and stir in the heavy cream. Mix well until the soup is creamy.

            Add the cheese tortellini to the pot, cooking according to package instructions, usually about 3-5 minutes until they float to the top.

              Season the soup with salt and pepper to taste.

                Remove from heat and let the soup sit for a couple of minutes before serving.

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

                    - Presentation Tips: Serve the soup in individual bowls, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese on top for a lovely finish.