Creamy Tomato Basil Tortellini Soup
A rich, creamy, and comforting soup blending fresh tomatoes, zesty basil, and tender tortellini, perfect for a quick weeknight dinner.
Ingredients
Aromatics
- 2 tablespoons olive oil For sautéing
- 1 small onion, diced Adds sweetness and depth
- 2 cloves garlic, minced For flavor
Main Ingredients
- 28 oz can crushed tomatoes Provides the base of the soup
- 4 cups vegetable broth Can substitute with chicken broth
- 1 cup heavy cream Adds creaminess
- 1 teaspoon dried basil For flavor enhancement
- to taste Salt and pepper Adjust according to preference
- 12 oz fresh tortellini (cheese or vegetable filling) Main feature of the soup
- for garnish Fresh basil leaves Adds freshness
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth.
- Stir in the dried basil, then season with salt and pepper.
- Let the mixture come to a gentle boil, then reduce it to a simmer for about 10 minutes.
- Stir in the heavy cream, mixing thoroughly until combined.
- Add the tortellini to the soup and cook according to package instructions, typically about 5-7 minutes.
- Once the tortellini are cooked, ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy!
Notes
Personalize your soup by adding fresh vegetables like spinach or zucchini. Use fresh herbs such as thyme or oregano for added flavor. Add the cream towards the end of cooking to preserve its richness. Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can freeze the soup, but omit the cream before freezing.