Creamy Tomato Tortellini Soup

$To make creamy tomato tortellini soup, gather these items: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (optional) - 1 package (9 oz) refrigerated cheese tortellini - 1 cup heavy cream - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You can swap some ingredients to suit your taste or needs. Try these ideas: - Use chicken broth instead of vegetable broth for a richer flavor. - If you don’t have heavy cream, use half-and-half or coconut milk for a lighter option. - You can replace cheese tortellini with spinach or mushroom tortellini. - Fresh herbs can be used in place of dried herbs if you have them. - For a dairy-free option, skip the cream and cheese or use plant-based versions. Using fresh ingredients can enhance the soup's flavor. Here’s how they compare: - Fresh tomatoes: If you choose fresh tomatoes, use about 2 pounds. Blanch and peel them first. - Canned tomatoes: They are convenient and often taste just as good. They save time and effort. - Broth: Homemade vegetable broth brings extra flavor. Store-bought broth is a quick and easy choice. - Herbs: Fresh herbs add a bright taste, while dried herbs are handy and last longer. - Garlic and onion: Fresh garlic and onion always offer the best flavor, but garlic powder and onion powder can work in a pinch. With these tips, you can make the soup your own. Enjoy the cooking experience! {{ingredient_image_1}} Start by gathering your ingredients. You need olive oil, onion, garlic, and some spices. Dice the onion into small pieces. Mince three cloves of garlic. This gives the soup a great flavor. Next, heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes. You want it to be soft and clear. Then, stir in the minced garlic. Cook it for 1 to 2 minutes until it smells great. Now, it’s time to build the soup's base. Pour in the 28-ounce can of crushed tomatoes. Then add the 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. If you like a bit of heat, add the red pepper flakes. Bring this mixture to a simmer. Let it cook for about 10 minutes. This allows the flavors to blend well. The smell will fill your kitchen! After the base is ready, add the cheese tortellini. This is usually about 9 ounces. Cook the tortellini according to the package instructions, which takes about 4 to 5 minutes. Once the tortellini is done, lower the heat. Stir in 1 cup of heavy cream for that creamy texture. Let it warm for 2 to 3 minutes. Finally, add salt and pepper to taste. Your soup is ready! Serve it hot. Top each bowl with fresh basil leaves and some grated Parmesan cheese for extra flavor. Enjoy this delicious meal with crusty bread on the side! To make your creamy tomato tortellini soup stand out, use fresh herbs. Fresh basil adds a bright taste. You can also add a splash of balsamic vinegar for a tangy kick. For a deeper flavor, roast the garlic before adding it to the pot. This will give your soup a sweet and rich taste. This soup pairs well with many sides. A slice of crusty bread is perfect for dipping. You can also serve it with a light salad to balance the meal. A simple Caesar salad adds a nice crunch. If you want to impress, try a grilled cheese sandwich. The gooey cheese complements the soup well. To achieve a creamy texture, use heavy cream. Stir it in at the end to keep it smooth. If you want it even creamier, blend a portion of the soup. Use an immersion blender for a quick and easy process. Just blend until smooth, then mix it back in. This gives the soup a velvety feel without being too thick. Pro Tips Fresh Ingredients: Using fresh basil and high-quality tomatoes can elevate the flavor of your soup significantly. Customize Your Spice: Adjust the red pepper flakes based on your spice preference; start with a small amount and add more if desired. Add Protein: For a heartier soup, consider adding cooked chicken or sausage along with the tortellini. Storage Tips: If you have leftovers, store the soup and tortellini separately to maintain the tortellini's texture when reheating. {{image_2}} You can add protein to the soup for extra nutrition. Cooked chicken or turkey works well. Simply shred or chop the meat and stir it in. For a lighter option, try shrimp or scallops. Add them in the last few minutes of cooking. This way, they cook just right and stay tender. If you want a vegetarian soup, skip the meat. Use vegetable broth and add more veggies. Spinach or kale can add great color and nutrition. You could also toss in some beans for added protein. Chickpeas or white beans are great choices. They make the soup hearty and filling. To change the spice level, play with red pepper flakes. If you like it mild, leave them out. For more heat, add extra flakes or toss in some chopped jalapeños. You can even use hot sauce for a kick. Just remember to taste as you go. This helps you find the perfect heat for you. After enjoying this creamy tomato tortellini soup, you may have some left. To store your leftovers, wait until the soup cools down. Pour it into an airtight container. Seal it well to keep the flavors fresh. You can store it in the fridge for up to three days. Be sure to label your container with the date so you can keep track. Freezing this soup is a great option for later meals. For best results, freeze the soup without the cream. The cream can change texture when frozen. Let the soup cool completely before pouring it into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat, defrost it in the fridge overnight. When you’re ready to enjoy the soup again, reheating is simple. For best results, use the stove. Pour the soup into a pot and heat it over medium-low heat. Stir it often to avoid sticking. If you froze the soup without cream, you can add it now. If the soup is too thick, add a splash of broth or water. Heat until it is warm throughout, then serve. Yes, you can make this soup in advance. Simply prepare the soup up to the point of adding the tortellini. Store it in the fridge for up to three days. When you are ready to eat, warm the soup on the stove. Add the tortellini and cook it as directed. This keeps the pasta from getting mushy. If you don't have tortellini, you can use other pasta. Try small shapes like shells or elbow macaroni. Cook them according to package instructions before adding to the soup. You can also use gnocchi for a delightful twist. Just remember to adjust the cooking time as needed. Yes, you can make this soup dairy-free. Use coconut cream or almond milk instead of heavy cream. For a cheesy flavor, add nutritional yeast. Be sure to check the tortellini package for dairy ingredients. Look for dairy-free tortellini to keep the whole dish dairy-free. Enjoy your creamy soup with a twist! In this blog post, we covered all you need to make a great soup. We explored ingredients, including substitutions and fresh versus canned options. I provided clear steps for preparation and cooking, plus tips for flavor and texture. We also talked about ways to add protein and adjust spice levels. Lastly, we included storage and reheating advice. Remember, you can always tweak the recipe to fit your taste! Enjoy making it your own. Happy cooking!$

Creamy Tomato Tortellini Soup

A comforting and creamy soup featuring cheese tortellini and a rich tomato base.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon red pepper flakes (optional)
9 oz refrigerated cheese tortellini
1 cup heavy cream
to taste salt
to taste pepper
for garnish fresh basil leaves
for serving grated Parmesan cheese

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer and let cook for 10 minutes.
Add the refrigerated tortellini to the pot and cook according to package instructions, usually about 4-5 minutes.
Lower the heat, then stir in the heavy cream. Allow the soup to warm through, about 2-3 minutes.
Season with salt and pepper to taste, adjusting for your preference.
Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Notes

Serve the soup in wide bowls for a comforting feel and sprinkle extra Parmesan on top. Enjoy with crusty bread on the side!

Keyword creamy, soup, tomato, tortellini